Taffy Apple Salad

1 20 oz Can pineapple chunks – drain but reserve juice

2 C mini marshmallows

2 Tbsp vinegar

½ C sugar

1 Egg

1 Tbsp Flour

8 oz Cool Whip

1 ½ C dry roasted peanuts

2 C apples – chopped

Toss pineapple chunks and marshmallows together and refrigerate overnight. Beat vinegar, egg, sugar, flour, and reserved pineapple juice together and cook over medium heat; boil until thick. Cool and refrigerate overnight.

Next day – mix sauce with cool whip, peanuts, apples, and pineapple-marshmallow mixture. Refrigerate two hours.

Submitted by: Jean Gager