1 – 20 oz. can chunk pineapple
2 C. miniature marshmallows
1 T. flour
1/2 C. sugar
1/2 T. white vinegar
1 egg, well beaten
1 – 8 oz. container Cool Whip
1 1/2 C. salted peanuts
2 C. unpeeled red apples, diced

Drain pineapple. Reserve juice. Mix pineapple chunks and marshmallows and refrigerate overnight. Combine reserved pineapple juice, flour, sugar, vinegar and egg. Cook over medium heat until thick like pudding. Refrigerate overnight. Next day: Blend thickened juice mixture and whipped topping. Add peanuts and diced apples, then add pineapple-marshmallow mixture and mix well.

Author:       Categories: Cookbook, Salads

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