1 (16 oz.) chunk pineapple, drain, save juice
2-3 c. diced apples, unpeeled
4 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
1 1/2 tbsp. white vinegar
1 (8 oz.) Cool Whip
1 1/2 c. Spanish peanuts, chopped

Mix pineapple with marshmallows and set aside. Combine egg, pineapple juice, sugar, flour and vinegar in pan and cook until slightly thick, when mixture is cool. Combine with Cool Whip. Fold in marshmallows mixture, add apples and 1 cup of peanuts. Mix carefully and sprinkle top with remaining peanuts.

NOTE: To cool pudding mix, put pan in freezer. Dice apples last so as not to brown.