1 large can pineapple chunks, drained, reserved the juice
2 c. miniature marshmallows
1/2 c. sugar
1 egg beaten well
1 tbsp. flour
1 1/2 tbsp. white vinegar
1 1/2 c. Spanish nuts with skins on
3 to 4 c. diced apples, unpeeled
1 large Cool Whip

Bowl #1 mix pineapple and marshmallows. Cover and refrigerate 6 hours. Bowl #2 mix flour, pineapple juice, sugar, vinegar and eggs. Put in kettle and cook over medium heat until thick. Put in bowl #2 cover and refrigerate 6 hours. Six hours before serving, add peanuts and apples to bowl #1, add syrup to bowl #1 and mix all ingredients well. Fold in Cool Whip. Refrigerate 6 hours or overnight.