Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 16 ounces, weight Crushed Pineapple, Drain And Reserve Juice
- 4 cups Mini Marshmallows
- ½ cups Sugar
- 1 Tablespoon Flour
- 1-½ Tablespoon White Vinegar
- 1 whole Egg
- 8 ounces, weight Cool Whip
- 5 whole Red Delicious Apples, Peeled And Chopped
- 1 can Spanish Peanuts
Preparation Instructions
Mix drained pineapple and marshmallows in a large bowl.
Put reserved juice into a saucepan. Make sauce first. Add sugar, flour, vinegar and egg to the juice and heat. Stir and cook til thickened…once it is thickened, fold in cool whip.
Let it cool (believe me…I did this once without this step and it melted all the marshmallows LOL).
While it is cooling…peel and chop apples mixing into the marshmallow/pineapple mixture to keep from browning.
Add peanuts (can add more or less). If the apples are small use more than 4 or 5. Makes a huge batch and is great for picnics! Keep refrigerated.
