3 med. apples
2 c. miniature marshmallows
1/2 c. white sugar
1 tbsp. flour
1 egg
1 1/2 tbsp. white vinegar
1 (20 oz.) can chunk pineapple
1 (12 oz.) container Cool Whip
2 c. Planter's Spanish peanuts

Drain pineapple. Save juice. Mix 1/2 cup sugar, 1 tablespoon flour, 1 beaten egg, 1 1/2 tablespoon white vinegar and pineapple juice. Cook until thick; cool, cover and refrigerate overnight.

Next day, dice apples (do not peel). Mix with pineapple, marshmallows, peanuts, cooked mixture and Cool Whip. Keep in refrigerator until serving.