4 c. chopped Granny Smith apples
1 (8 oz.) Cool Whip
1 tbsp. flour
2 tbsp. apple cider vinegar
1/2 c. sugar
1 (8 oz.) can crushed pineapple, with juice
1 c. dry roasted peanuts
1 egg

Mix flour, sugar, vinegar, egg, pineapple and juice in saucepan. Heat over medium heat until thickens. Refrigerate mixture until cool (or overnight).

Blend Cool Whip and cooled mixture. Add apples and half the peanuts. Sprinkle rest of peanuts on top of salad as a garnish.

Serves 8.