1 lg. can crushed pineapple
2 c. mini marshmallows
2 tbsp. flour
1 tsp. vinegar
1/2 c. sugar
3 c. chopped apples, skin on
1 1/2 c. Spanish peanuts
8 oz. Cool Whip

Drain pineapple, save juice in saucepan. Mix pineapple and marshmallows; store in refrigerator overnight.

In saucepan, mix pineapple juice, flour, vinegar and sugar. Heat and stir until thick. Refrigerate overnight. Next day, mix pineapple juice and flour mixture with chopped apples and mix with pineapple and marshmallows. Stir in peanuts and Cool Whip.