Ingredients

• 2.5 cups miniature marshmallows
• 1 , 15 ounce
• 0.5 cups white sugar
• 1 large egg , beaten
• 1.5 tablespoons distilled white vinegar
• 1 tablespoon all-purpose flour
• 1.5 cups roasted Spanish peanuts
• 1 , 8 ounce
• 2 tarts apples - peeled , cored and chopped

Instructions

1. 1 Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
3. 3 Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.

Nutrition per serving