Taffy Apple Salad

Plan ahead - needs to be refrigerated overnight!

1 (15 oz) can pineapple chunks - drained with juice reserved

1-1/2 C miniature marshmallows

1 egg, beaten

1 T flour

1-1/2 T white vinegar

1/2 C sugar

1-1/2 C roasted Spanish peanuts

1 (8 oz ) Cool Whip

2 tart apples - peeled, cored, and chopped

Directions:

Combine the pineapple chunks and marshmallows.  Mix together and refrigerate overnight.  In a medium sauce pan, stir together the pineapple juice, egg, vinegar, and sugar over medium low heat.  Cook and stir sauce until thickened.  Transfer to a medium sized bowl.  Cover and refrigerate overnight.  Just before serving; in a large bowl, blend together the marshmallow mix and sauce.  Stir in the peanuts, whipped topping and apples.  Refrigerate until served.