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Toffee Apple Salad
1 large can pineapple chunks,drained, juice reserved
2 cups small marshmallows
1/2 cup sugar
1 Tablespoon flour
1 egg
1/2 teaspoon white vinegar or lemon juice
8 oz. coolwhip
1 1/2 cups spanish peanuts
2 cups unpealed apples
Toss pineapple and marshmallows in a large bowl, cover and refrigerate
overnight.
Put reserved pineapple juice, sugar, flour, egg and vinegar in a
sauce pan and cook until thickened, whisking continuously.
Add sauce, apples, and coolwhip to pineapple and marshmallow mixture.
Add nuts just before serving.
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Toffee Apple