1 can (1 lb.) chunk pineapple
2 c. mini-marshmallows
1 tbsp. flour
1/2 c. sugar
1 1/2 tbsp. white vinegar
1 egg, well beaten
1 1/2 c. cocktail peanuts (salted)
2 c. diced unpeeled red apples
1 tub (16 oz.) Cool Whip topping, thawed

DAY BEFORE:

Mix together drained pineapple (reserve liquid) and marshmallows. Place in covered container in refrigerator.

Combine flour, reserved pineapple juice, sugar, vinegar, and egg in small saucepan. Cook over medium-low heat until thickened. Place in covered container in refrigerator.

NEXT DAY:

Combine pineapple and marshmallow mixture with prepared sauce. Add apples and nuts. Fold in Cool Whip. Refrigerate until ready to serve.