Apple Mallow Salad

1 can (20 ozs) crushed pineapple
1/2 cup sugar
1 tbsp all purpose flour
1 to 2 tbsp vinegar
1 egg beaten
1 carton (12 ozs) frozen whipped topping, thawed
2 medium red apples diced
4 cups miniature marshmallows
1 cup Honey Roasted Peanuts

Drain pineapple, reserving the juice: Set pineapple aside. In a saucepan, combine the sugar, flour, vinegar & reserved juice until smooth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot mixture into egg: Return all to the pan, stirring constantly. Bring to a gentle boil: cook & stir for 2 minutes. Remove from the heat: cool. Fold in whipped topping . Fold in the apples, marshmallows, & reserved pineapple. Cover & refrigerate for 1 hour. Just before serving, fold in the peanuts.

Yield, 16-20 servings.