2 (8 oz.) cans crushed pineapple
2 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, beaten
1 tbsp. vinegar
4 to 6 apples, cubed
1 1/2 c. unsalted roasted peanuts (optional)
1 (8 oz.) container Cool Whip

Drain pineapple (save liquid). Mix pineapple and marshmallows. Place in covered bowl; let set in refrigerator overnight. Mix juice from pineapple, sugar, flour, egg and vinegar; cook over medium heat until pudding like consistency. Refrigerate overnight. Next day, add apples and peanuts to both mixtures. Stir well. Add Cool Whip and serve.