1 (16 oz.) can crushed pineapple, save the juice
2 c. miniature marshmallows
1/2 c. sugar
2 heaping tsp. cornstarch
1 1/2 tbsp. vinegar
1 egg, beaten
2 c. salted Spanish peanuts
1 (12 oz.) Cool Whip
6 unpeeled apples, diced

Drain pineapple and save juice. Mix pineapple with marshmallows and store overnight in refrigerator. Mix juice with sugar, cornstarch, egg, and vinegar and cook over low heat until thick. Let cool and store in refrigerator. Next day mix nuts, apples and Cool Whip with other two mixtures. Store in refrigerator.