1 (20 oz.) can chunk pineapple, reserve juice
4 c. mini marshmallows
1/2 c. white sugar
1/4 c. brown sugar
1 tbsp. flour
1 1/2 tbsp. cider vinegar
1 egg
1 (9 oz.) carton Cool Whip
2 1/2 c. apples, diced (unpeeled)
1 1/2 c. Spanish peanuts

Cut pineapple chunks in half. Mix drained pineapple and marshmallows in large bowl; refrigerate. Let set overnight.

Mix reserved pineapple juice, sugars, flour, egg, and vinegar. Heat until boiling; cook until thickens. Cool. Store in refrigerator overnight.

Next day: Combine thickened juice mixture with Cool Whip; add remaining ingredients (apples and peanuts), plus pineapple-marshmallow mixture. Let set in refrigerator for 6 to 8 hours.