1 (16 oz.) can chunk pineapple (save juice)
1 tbsp. flour
1 1/2 tbsp. white vinegar
3 c. cut up apples
4 c. mini-marshmallows
1/2 c. sugar
1 egg, beaten well
1 (8 oz.) Cool Whip

Cook in pan juice from pineapple, flour, sugar, egg and vinegar until thick, about 10 to 15 minutes; cool. Add to Cool Whip and pour over apples, pineapple and marshmallows; nuts may be added. Mix well and chill. I use Spanish cocktail peanuts for the nuts. Tastes like a taffy apple. Best if made the day before and nuts added a couple of hours before serving.