20 oz. chunk pineapple, drain well and save juice
2 c. miniature marshmallows
1/2 c. sugar
1 beaten egg
1 tbsp. flour
1 1/2 tbsp. white vinegar
1 1/2 c. Spanish (or cocktail) peanuts
8 oz. Cool Whip
2 c. diced apples (green and red are pretty)

Mix pineapple and marshmallows. Refrigerate overnight. Mix pineapple juice, flour, sugar, vinegar and egg. Cook and stir until thick. Refrigerate overnight.

Mix Cool Whip with sauce mixture. Add pineapple-marshmallow mixture. Add apples and peanuts. Refrigerate.

Variation: Use crushed pineapple. Decrease vinegar to 1 teaspoon and increase apples to 4 cups.