This reminded me of a waldorf salad, with a twist. It's really great tasting, and very easy.
1 can (16 oz) pineapple chunks, diced, drained, & juice reserved
2 cups mini marshmallows
1/2 cup granulated sugar
1 tbl all purpose flour
1 tsp white vinegar
1 egg, well beaten
1 container (8 ox) frozen whipped topping-thawed
4 medium sized apples, peeled, diced
1 & 1/2 cup dry roasted peanuts, chopped fine
1. Refrigerate marshamallows & pineapple, covered, overnight.
2. In small sauacepan, stir together reserved pineapple juice, sugar, flour, vinegar, and egg. Cover, and over medium low heat, stirring for about 5 minutes or until temperature reaches 160 degrees. Cool, then refridgerate covered in bowl overnight.
3. In large bowl, combine the 2 chilled mixtures with the whipped topping, apples, and 1 & 1/4 cups of the peanuts.
4. Sprinkle remaining 1/4 cup of the peanuts on top, and chill until ready to serve.