26-28 oz. lg. pineapple chunks
11.5 oz. no-skin peanuts
6 med. apples (3 c.)
2-3 c. miniature marshmallows
8 oz. Cool Whip
1 1/2 tsp. vinegar
2 tbsp. flour

Drain pineapple, save juice. Put juice in pan together with flour and vinegar, cook until thickened, stirring constantly. Refrigerate 8 hours or overnight.

Take pineapple and marshmallows and mix together in another bowl. Refrigerate 8 hours to overnight.

Next day, cut up apples and peanuts and mix with the 2 mixtures of yesterday. Add Cool Whip. Refrigerate 8 hours to overnight. Stir and serve.