1 (20 oz.) can chunk pineapple, drained (save juice)
2 c. miniature marshmallows
3/4 c. sugar
1 egg, beaten
1 tbsp. flour
1 1/2 tsp. vinegar
1 (8 oz.) Cool Whip
5 red apples, chopped
1 (8 oz.) bag Spanish peanuts

DAY 1: Combine pineapple and marshmallows and refrigerate overnight. In saucepan, mix pineapple juice, sugar, flour, egg and vinegar. Cook over medium heat until thick. Refrigerate overnight.

DAY 2: Allow 2 hours to chill. Combine all ingredients, add Cool Whip, apples and nuts. Refrigerate again for at least 2 hours.

Depending on the size of apples you use; you may want to add more marshmallows. This reminds you of a Taffy Apple!