1 (20 oz.) can chunk pineapple, drain and save juice
1 tbsp. flour
1 1/2 tbsp. vinegar
1 (10 oz.) container Cool Whip
4 c. miniature marshmallows
1/2 c. white sugar
1/4 c. brown sugar
1 egg, well beaten
1 1/2 c. Spanish peanuts
2 1/2 c. diced, peeled apples

Sauce: Cut pineapple chunks in half. Mix chunks (without juice) to marshmallows and refrigerate for 8 hours or overnight.

In another bowl, mix: Flour, pineapple juice, sugar, vinegar, and eggs. Cook to thicken, then refrigerate.

Optional: Melt caramels. Add to above mixture before refrigeration.

Mix Cool Whip and sauce together. Add remaining ingredients. Refrigerate overnight one more time.

Tip: Leave cut apples for the last ingredient.