1 lg. can crushed pineapple, drain and save juice
2 c. Granny Smith apples, cut up (with skins on)
2 c. marshmallows (sm. ones)
1 1/2 c. salted peanuts (I use dry roasted)
8 oz. Cool Whip

Mix together first: 1 tbsp flour 1 1/2 tbsp. apple cider Reserved pineapple juice 2 beaten eggs

Cook over medium heat, stirring, until thick. Cool, then mix with Cool Whip. Pour over the apple ingredients and mix well. Refrigerate for at least 2 hours (I used more apples, 3 to 4 cups).