1 lg. can crushed pineapple
2 c. mini marshmallows
1/2 c. sugar
1 1/2 tbsp. vinegar
1 tbsp. flour
1 egg, beaten
2 lg. Granny Smith apples (2 c.)
1 (8 oz.) carton La Creme
1 1/2 c. salted Spanish peanuts

Night before: Drain pineapple, save juice. Mix pineapple and marshmallows in large bowl. Cover and refrigerate overnight. In small saucepan, mix juice, sugar, vinegar, flour, and egg. Cook until thickened, cool and refrigerate overnight.

Next morning: Mix sauce into pineapple mixture, chop apples with skins into small pieces. Mix in apples, La Creme and peanuts with pineapple.