20 oz. can crushed pineapple (in natural juice)
1/2 c. sugar
1 1/2 tbsp. white vinegar
1 tbsp. flour
1 beaten egg
2 c. mini marshmallows
8 oz. Cool Whip
2 c. diced unpeeled apples
1/2 c. Spanish salted redskin nuts (remove red shells)

Drain juice from pineapple in pan for cooking; add sugar, vinegar, flour, egg; heat to boiling and refrigerate overnight.

Mix the pineapple and marshmallows and refrigerate overnight. Next day, mix the above together and add Cool Whip, apples and nuts.