1 lg. can pineapple chunks in syrup
2 c. miniature marshmallows
2 c. diced unpeeled apples
1 1/2 c. Spanish peanuts
1 (8 oz.) container Cool Whip
1 tbsp. flour
1 beaten egg
1 1/2 tsp. white vinegar
1/2 c. sugar

Drain pineapple juice and add flour, egg, vinegar, and sugar; cook until it thickens and then cool completely in refrigerator. Pour over all fruit and marshmallows and stir well. Fold in Cool Whip. Refrigerate overnight.