• .5 cup sugar
• 1 T. vinegar
• 1 T. flour
• 1 egg, well beaten
• 1 cups diced apple
• 1 container whipping cream
• 20 oz. can chunked pineapple (drain and save juice)
• 2 cups miniature marshmallows
• .333 cup spanish peanuts

The Day Before:
Mix sugar and flour in saucepan, add egg, 1 T. vinegar and pineapple juice to mixture. Cook over low heat, stirring constantly till thick. Chill, then add pineapple, marshmallows, apples and peanuts. Put in refridgerator over night.

Next day, whip the cream and stir into mixture. Refridgerate 4 hours.

© Wendi Los