Taffy Apple Salad

1 large can crushed pineapple

2 cups mini-marshmallows

1 ½ Tbs vinegar

1 Tbs flour

1 egg beaten

3 large granny smith apples (unpeeled)

1 8 oz carton Cool Whip

1 ½ - 2 cups salted Spanish peanuts

Night before:

Drain pineapple and save juice. Mix pineapple and marshmallows in large bowl. Cover and refrigerate overnight. In small saucepan, mix sugar and flour. Add vinegar and egg. Cook until thickened over medium heat (about five minutes). Cool and refrigerate.

Next day:

Mix sauce with pineapple mixture. Chop apples into small pieces. Mix in apples, Cool Whip, and peanuts with pineapple mixture.

Marilyn