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California Fruit Salad


1 lg. carton Cool Whip
1 lg. can crushed pineapple
2 c. colored miniature marshmallows
1/2 c. sugar
1 tbsp. flour
1 1/2 tbsp. white vinegar
1 egg, beaten
1 1/2 c. salted Spanish peanuts
2 lg. apples with peels, chopped into sm. pieces


Empty pineapple into bowl and save drained juice. Add marshmallows and mix. Let stand overnight in refrigerator. Combine pineapple juice, 1/2 cup sugar, flour, vinegar and egg in small saucepan. Mix and cook until thick. Cool. Place in refrigerator overnight. NEXT DAY: Combine the 2 refrigerated bowls, add Cool Whip, peanuts and apples. Mix and serve.

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