2 c. mini marshmallows
1 (8 oz.) container Cool Whip
1 lg. can chunk pineapple in heavy syrup
1 1/2 c. peanuts canned and salted
2 c. diced unpeeled apples (red 2-3)
1/2 c. sugar
1 tbsp. flour
1 well beaten egg
1/2 tbsp. white vinegar

Day ahead:

1. Drain pineapple, reserve juice.

2. Mix pineapple and marshmallows in bowl; refrigerate overnight.

3. Mix juice, flour, sugar, vinegar and egg in pot, cook until thick like custard. Refrigerate in separate bowl overnight.

Day to serve:

1. Mix 2 bowls (pineapple/marshmallows) custard with Cool Whip, apples and peanuts. Refrigerate until serving.