Taffy Apple Salad

I got this recipe from my Aunt Sandy and it is delicious! Plan ahead, because this recipe needs to chill overnight.

INGRIDIENT

1 (15 ounce) can pineapple chunks - drained with juice reserved

2 ½ cups miniature marshmallows

1 egg, beaten

1 tablespoon all-purpose flour

1 ½ tablespoons distilled white vinegar

½ cup white sugar

1 ½ cups roasted Spanish peanuts

1 (8 ounce) container frozen whipped topping, thawed

2 tart apples - peeled, cored and chopped

DIRECTION

Step: 1

Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.

Step: 2

In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.

Step: 3

In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

NUTRITION FACT

Per Serving: 406 calories; protein 9g; carbohydrates 49.9g; fat 21.4g; cholesterol 23.3mg; sodium 35.2mg.

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