1 (15 ounce) can pineapple chunks – drained with juice reserved
2 ½ cups miniature marshmallows
1 tablespoon all-purpose flour
1 ½ tablespoons distilled white vinegar
½ cup white sugar
1 ½ cups roasted Spanish peanuts
1 (8 ounce) container frozen whipped topping
2 tart apples – peeled
cored and chopped
Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.