1 lg. can chunk pineapple, save juice
2 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
1 1/2 tbsp. white vinegar
12 oz. Cool Whip
1 1/2 c. Spanish peanuts
2 c. unpeeled diced apples

Mix pineapple and marshmallows and refrigerate overnight for 8 hours. Cook pineapple juice, sugar, flour, egg and vinegar until thick. Refrigerate overnight for 8 hours. Blend Cool Whip with cooked sauce. Add pineapple and marshmallow mixture. Add peanuts and apples. Blend thoroughly and refrigerate 8 hours before serving.