1 (20 oz.) can crushed pineapple, save the juice
2 c. mini marshmallows
2 tbsp. flour
1/2 c. sugar
1 1/2 c. Spanish peanuts, chopped fine
1 tbsp. vinegar
3 c. apple slices with skins left on
8 oz. Cool Whip

Mix pineapple and marshmallows and refrigerate overnight. Take pineapple juice, flour, vinegar and sugar and beat until thick and refrigerate that overnight in a separate container. The next day mix apples, nuts and Cool Whip together until well blended then mix in pineapple-marshmallow mixture. Then fold in the thick juice mixture.