1 (20 oz.) can crushed pineapple, drain, save juice
2 c. mini marshmallows
1/2 c. sugar
1 tbsp. flour
1 1/2 tbsp. white vinegar
1 egg, slightly beaten
2 c. or 3 delicious apples, cut up, not peeled
11 oz. or 1 1/2 c. Spanish peanuts, skin on
9 oz. Cool Whip

Day Before: Drain pineapple, mix with marshmallows in bowl and refrigerate overnight. In saucepan cook pineapple juice, sugar, flour, vinegar and egg, stirring constantly until boils. Refrigerate overnight.

Next Day: Cut up apples in small chunks and mix all ingredients together.