How to make it

  • Prepare the salad one night in advance of serving.
  • Drain the pineapple and keep the juice. In a large mixing
  • bowl, blend together the pineapple chunks and miniature
  • marshmallows. Refrigerate overnight.
  • In a saucepan over moderate heat, warm the pineapple juice
  • with the sugar, flour, vinegar, and egg. Stirring constantly,
  • cook until thickened. Refrigerate the mixture overnight.
  • On the day of serving, blend the pineapple and marshmallow 
  • mixture with the sauce, and add the whipped topping, cocktail
  • peanuts, and diced apples. Blend well. Refrigerate until you
  • are ready to serve.

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