1 (10 oz.) pkg. mini marshmallows
1 (20 oz.) can pineapple bits in juice (drained - reserve juice)
1 tbsp. all-purpose flour
1/2 cup sugar
1 1/2 tsp. apple cider vinegar or white vinegar
1 egg
4 cups apples, cored and chopped*
1 1/2 cups salted peanuts, chopped
1 (12 oz.) pkg. extra creamy whipped topping (Cool Whip)

Mix together marshmallows and pineapple bits, reserving the pineapple juice. Cover and refrigerate overnight.

The following day, combine the reserved pineapple juice, flour, sugar, vinegar and egg. Over a low heat and stirring constantly, cook this until thick. A small amount of liquid added to the flour will avoid clumping. Let cool and refrigerate.

On the third day, combine everything, the marshmallow mixture, the cooked mixture, chopped apples, peanuts and whipped topping.

Submitted by: E.H.