1 (20 oz.) can crushed pineapple
1 tbsp. flour
1/2 c. sugar
8 oz. whipped topping
1 1/2 c. peanuts
2 c. miniature marshmallows
1/2 tbsp. vinegar
1 egg, beaten
2 c. diced apple

Drain pineapple; save juice. Mix pineapple and marshmallows. Refrigerate overnight. Mix vinegar, flour, sugar, and egg. Heat until thick; refrigerate overnight. Next day, mix sauce with whipped topping and add to pineapple. Mix in apples and peanuts.