Taffy Apple Salad

1 (16 oz) can pineapple chunks, diced, save juice
2 c. miniature marshmallows
1/2 c. sugar
1 Tbsp. all-purpose flour
1 tsp. white vinegar
1 egg, well beaten
1 (8 oz) container frozen whipped topping, thawed
4 medium-size apples, peeled, diced
1 1/2 c. dry roasted peanuts, chopped fine

Refrigerate marshmallows and pineapple, covered, overnight. In small saucepan stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about five minutes or until temperature reaches 160° on an instant-read thermometer. Refrigerate, covered, in bowl overnight. In large bowl combine the two chilled mixtures with whipped topping, apples and 1 1/4 cup of chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve. Makes 10 servings.

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