1 lg. can pineapple chunks, cut in half (save juice)
2 c. mini marshmallows
2 c. chopped apples with skins on
1 1/2 c. Spanish peanuts
1 (8 oz.) Cool Whip
1 tbsp. flour
1/2 c. sugar
1 egg

Combine pineapple chunks with marshmallows and let stand covered overnight in refrigerator. Combine pineapple juice, sugar, egg and flour. Cook until thick. Place in another covered container and refrigerate overnight. Combine Cool Whip with pineapple juice mixture. Add apples to pineapple and marshmallows. Combine everything. Add Spanish peanuts just before serving.