16 oz. can chunk pineapple
4 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg
1 1/2 tbsp. vinegar
8 oz. Cool Whip
2 to 3 apples, diced
1 1/2 c. Spanish peanuts

Drain pineapple and save juice. Mix pineapple and marshmallows. Set aside. Combine well beaten egg, pineapple juice, flour, sugar, and vinegar in saucepan and cook until thickened. Let cool. Then combine with Cool Whip. Fold in marshmallow mixture, then apples and 1 cup finely chopped nuts. Sprinkle top with remaining nuts.