1 lg. can pineapple chunks, drain & save juice
2 c. miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 beaten egg
1 tbsp. white vinegar
1 (8 oz.) container Cool Whip
2 c. unpeeled, chopped apples or more (McIntosh)
1 1/2 c. cocktail peanuts (Planters, unsalted)

Cut pineapple chunks in half and then mix with the marshmallows and refrigerate overnight. Next day, mix pineapple juice, flour, sugar, vinegar and egg and cook until thick, then refrigerate. About an hour before serving, mix Cool Whip, pineapple and sauce. Add apples and peanuts. Serve on lettuce leaves or in a bowl.

Serves 8 to 10.