1 can chunky pineapple (20 oz.) in juice
2 c. mini marshmallows (1 bag)
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
1/2 tbsp. white vinegar
1 lg. Cool Whip (12 oz.)
2 c. diced apples (4 unpeeled)
1 1/2 c. Spanish peanuts

Drain juice from pineapple (save). Mix marshmallows and pineapple and refrigerate overnight.

Put pineapple juice, sugar, egg, flour and vinegar in saucepan and stir constantly over medium heat until pudding consistency. Refrigerate overnight. In AM mix sauce into Cool Whip and add other ingredients. Mix thoroughly.