3 cups diced unpeeled Granny Smith apples
1 (20 oz.) can crushed pineapple with juice
4 cups miniature marshmallows
1 egg, well beaten
1/2 cup granulated sugar
4 tbsp. brown sugar
1 tbsp. all-purpose flour
1 (8 oz.) tub Cool Whip topping, thawed
1/2 to 1 tbsp. white or cider vinegar
1 cup unsalted Spanish peanuts, chopped

Drain pineapple and reserve juice. Mix pineapple and marshmallows; cover and refrigerate overnight or for at least 8 hours.

SAUCE:

Mix 1/2 to 3/4 cup of the reserved pineapple juice with beaten egg, sugars and flour. Cook over low heat for about 30 minutes, or until thick. Refrigerate overnight of at least 8 hours.

In the morning, mix apples, thawed whipped topping, sauce and all other ingredients. Blend well and refrigerate 30 minutes, or until time to serve.

Submitted by: C. Luther