1/2 c. sugar
1 tbsp. cornstarch
2 tbsp. lemon juice
1 egg, beaten
20 oz. can pineapple chunks, cut in half
8 oz. Cool Whip
3 med. apples, cored and chopped
2 c. mini marshmallows
1-1/2 c. salted peanuts

In heavy bottom saucepan mix sugar, cornstarch, lemon, egg, juice from pineapple. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Cool completely, then stir in whipped topping. In large bowl, mix apples, pineapple, marshmallows and peanuts. Toss with dressing and refrigerate 2-3 hours.