2 eggs
1 c. sugar
2 tbsp. flour
2 tbsp. vinegar or apple cider
6 to 8 chopped apples
20 oz. can of crushed pineapple, drained
2 1/3 c. dry roasted peanuts, chopped
16 oz. Cool Whip

Mix eggs, sugar, flour, and vinegar or apple cider in medium saucepan. Bring to a boil. Remove from heat and combine with apples, pineapple, peanuts and cool whip. Store in refrigerator for 24 hours before serving. This is a double batch.

Makes 10 to 12 servings.