1/2 c. sugar
1 tbsp. flour
1 egg, beaten
1 tbsp. vinegar
4 c. Spanish peanuts
2 (20 oz.) cans pineapple
4 c. diced apples

Drain pineapple (keep juice). Add small package mini marshmallows. Refrigerate. Mix flour, juice, sugar, vinegar and beaten egg. Cook until thickened. Refrigerate until cool. Mix 8 ounce Cool Whip in sauce. Add remaining ingredients. Refrigerate 8-12 hours.