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Taffy Apple Salad
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| 20 oz can | pineapple chunks, cut into smaller chunks |
| 2 c mini | marshmallows |
| 1/2 c | sugar |
| 2 T | flour |
| 1 1/2 t | vinegar |
| 1 | egg beaten |
| 8 oz | whipped topping |
| 1 1/2 c | cocktail peanuts |
| 2 c | apples, diced and peeled |
Drain pineapple and keep juice. Mix pineapple chunks and marshmallows. Refrigerate overnight.
In saucepan, warm pineapple juice with sugar, flour, vinegar and egg. Stir and cook until thickened. Refrigerate overnight.
On day of serving, blend pineapple mixture with sauce. Add whipped topping, peanuts, and apple. Refrigerate until ready to serve.
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