Ingredients
1 can (20 ounces) crushed pineapple4 cups miniature marshmallows1 large egg, lightly beaten1/2 cup sugar1/4 cup packed brown sugar1 tablespoon all-purpose flour4-1/2 teaspoons cider vinegar1 carton (8 ounces) frozen whipped topping, thawed3 cups diced unpeeled apples1-1/2 cups lightly salted peanuts, coarsely chopped
Preparation
Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.
In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate.
Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.
