1 (16 oz.) can crushed pineapple
2 c. mini marshmallows
1/2 c. sugar
1 tbsp. flour
1 1/2 tbsp. vinegar
1 egg, well beaten
12 oz. Cool Whip
5 sm. apples, unpeeled & cut up
1 1/2 c. Spanish peanuts

Drain juices from pineapple and set aside. Mix pineapple and marshmallows and refrigerate overnight. In saucepan, cook pineapple juice, sugar, flour, vinegar and well beaten egg until thick, about 10 minutes. Cool and refrigerate overnight. The following day, combine pineapple and marshmallows with cooled sauce. Add remaining ingredients and mix well.