1 (20 oz.) can pineapple chunks
4 c. mini marshmallows
1 c. spanish red skin peanuts
10 apples (cortland are the best)
3/4 c. brown sugar
16 oz. non-dairy whipped topping

Drain pineapple, save juice. Put into large bowl, add marshmallows and cubed apples. Do not peel. Mix pineapple juice and brown sugar until sugar dissolves. Pour over fruit and stir gently. Add peanuts. Fold in whipped topping. Cover with plastic wrap and refrigerate 24 hours. Before serving. This makes a very large bowl.