20 oz. can pineapple chunks in own juice, drained
2 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
1 1/2 tbsp. white vinegar
8 oz. Cool Whip
4 medium chopped unpeeled apples, Jonathan are best
1 1/2 c. Spanish peanuts

Drain pineapple and save juice. In saucepan, over moderate heat, mix and cook until thick the pineapple juice, sugar, flour, egg and vinegar. Refrigerate overnight.

On the day you are serving the salad, in a large bowl place pineapple chunks, chopped apples, marshmallows and peanuts. Pour sauce over all. Add Cool Whip and mix well. Keep chilled. Store in refrigerator.