4 c. apples, cored, diced and unpeeled
16 oz. crushed pineapple, drained (reserving liquid)
2 tbsp. apple cider vinegar
1 egg, beaten
1/2 c. sugar
2 tbsp. cornstarch
1 c. Spanish peanuts
12 oz. container Cool Whip

Heat pineapple juice, egg, sugar, vinegar and cornstarch stirring constantly. Bring to boil. Set aside to cool. When cool add Cool Whip and stir until smooth.

In large bowl combine apples, pineapple and Cool Whip mixture. Stir in peanuts just before serving.

NOTE: If the sauce is not cool enough you will have very runny Cool Whip mixture.