Jan's Taffy Apple Salad

ingredients

1 16 oz. can pineapple tidbits (drained, save juice)
4 C. miniature marshmallows
1/2 C. sugar
1 Tbsp. flour
1 egg, well beaten
1 1/2 Tbsp. white vinegar
1 8 oz. tub Cool Whip
3 C. apples (cut up, leave skin on)
1C. Spanish or dry roasted peanuts (may chop)

directions

Mix drained pineapple with marshmallows, set aside. In saucepan mix pineapple juice, flour, egg, sugar and vinegar. Cook over low heat until thick, stirring constantly. Let cool. When cool, combine with Cool Whip; fold into pineapple mixture; then add apples and nuts. Sprinkle some nuts on top just before serving. Refrigerator 5 hours or overnight.

Source: Ruth and Steve Sweetser