1 lg. can crushed pineapple in heavy syrup
2 c. mini marshmallows
2 tbsp. flour
1/2 tbsp. vinegar
1 c. sugar
5 lg. apples, cut into chunks, with skin on
8 oz. Cool Whip
10 oz. Spanish peanuts

Drain the pineapple. Save the syrup and combine with the marshmallows. Refrigerate. In a saucepan, combine syrup with flour, vinegar and sugar. Cook over medium low heat until it thickens like a pudding. Refrigerate.

Mix together apples, Cool Whip and peanuts. Combine apple mixture with the ingredients from the night before. Refrigerate until ready to serve.