1 egg
8 oz. can crushed pineapple (save juice)
2 tbsp. vinegar
1 c. dry roasted unsalted peanuts
1 tbsp. flour
1/2 c. sugar
8 oz. tub Cool Whip
4 c. chopped, unpeeled apples

Beat the egg, then add pineapple juice, flour, sugar, and vinegar. Mix and cook over medium heat until thick. Refrigerate for at least 1 hour or until very cold. Fold in the Cool Whip. Then add chopped apples, drained pineapple and 1/2 cup of the nuts to the sauce mixture. Top with remaining nuts.