20 oz. can crushed pineapple (with juice drained)
2/3 c. mini marshmallows
1 1/2 tbsp. vinegar
1/2 c. sugar
1 tbsp. flour
1 egg, well beaten
2 c. apples (with skins on)
1 1/2 c. Spanish peanuts
12 oz. Cool Whip

Stir 2/3 cup mini marshmallows into 20 ounces crushed pineapple (with juice drained). Refrigerate. In a small pan add 1 1/2 tablespoons vinegar, 1/2 cup sugar, 1 tablespoon flour and 1 well-beaten egg. Cook over low heat until mixture thickens. Refrigerate.

Dice 2 cups apples - leave skins on. Add 1 1/2 cups Spanish peanuts. Mix all ingredients together and stir in 12 ounces Cool Whip and refrigerate overnight.