6 oz. mini marshmallows
4 Jonathan apples
4 Granny Smith apples
1 (8 oz.) carton Cool Whip
1 tbsp. flour
1 c. sugar
1 sm. can crushed pineapple (drained, reserve juice)
1 (12 oz.) can peanuts
1 egg
1 tbsp. vinegar

Make day ahead: Drain pineapple, reserve juice. Mix pineapple and marshmallows. Cover and refrigerate. Combine pineapple juice, egg, flour, sugar and vinegar. Cook over medium heat just to boiling. Remove from heat, cover and refrigerate overnight (or about 8 hours).

Next day: Combine chopped apples, marshmallow mixture, peanuts, Cool Whip and pineapple juice mixture. Chill and serve.