1 large can crush or chunk pineapple, drain and save juice

2 1/2 cups mini marshmellows

1 egg beaten

2 Tbsp. flour

1 1/2 Tbsp vinegar

1 1/2 cups spanish peanuts

1/2 cup sugar

8 oz. cool whip

2 apples chopped

1 tsp vanilla

     Mix drained pineapple and marshmellows; set overnight in 
refrigerator.  Pineapple juice, beaten egg, vanilla, sugar and 
vinegar and heat until thickens refridgerate overnight.  Next day mix 
sauce, cool whip and remaining ingredients.




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