16 oz can diced pineapple 4 cups mini marshmallows
1/2 cup sugar 1 1/2 tbsp vinegar
1 tbsp flour 8 oz container Cool Whip
1 egg, beaten 3 apples sliced, (I wouldn't use granny smith)
1 1/2 cups roasted, salted Spanish peanuts
Drain pineapple, saving juice. I put the pineapple in a sieve and place over a glass measuring cup. I also press on the pineapple to get more juice out. Stir pineapple and marshmallows together in a medium bowl and set aside. Combine beaten egg, pineapple juice, flour, sugar and vinegar in a medium saucepan and whisk on medium heat until thickened. You need to whisk constantly, but it should come together in about 5 minutes or so. Cool (I place in a shallow flat bowl so the mixture will cool quicker, see below). In a large bowl, combine the mixture with the Cool Whip until blended...I use a large slotted spoon for this. Add marshmallow mixture, apples and nuts, and stir to combine. Chill for at least 2 hours. Bon appetit!
This recipe is dedicated to Kris from Salt Lake City...