Taffy Apple Salad

Ingredients: 1 large (20 oz) can chunk pineapple 2 cups mini marshmallows 1/2 cup sugar 1 egg beaten 1 1/2 tablespoons vinegar 1 tablespoon flour 1 large (12 oz) container of cool whip 2 cups diced unpeeled granny smith apples 1 1/2 cups spanish or honey roasted peanuts

Directions: The day before you need it: Drain pineapple reserving juice. Mix just the pineapple chunks with the marshmallows in a heavy quart size ziplock bag and refrigerate overnight. In a heavy saucepan, mix pineapple juice, sugar, egg, vinegar and flour until there are no lumps of flour left and then heat on low until thick. Let the mixture cool and then refrigerate until the next morning. Next day: Mix the fruit and marshmallows with the sauce and then add in the apples and peanuts. Fold in the cool whip and mix thoroughly. Chill well before serving.

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