Fabulous Taffy Apple Salad
Submitted by: Susan Coster
- 1 large can pineapple chunks, drain & save juice
- 2 cups mini-marshmallows
- 1/2 cup sugar
- 1 tbsp. flour
- 1 1/2 tbsp. white vinegar
- 8 oz. cool whip
- 3 red delicious apples
- 3 green granny smith apples - cut in bite size pieces
- 1 egg, beaten
- 1 1/2 cups cocktail peanuts, salted
In one bowl, the night before serving, mix drained pineapple and marshmallows. Refrigerate overnight. In another bowl, in a pot, boil pineapple juice, sugar, flour, vinegar and beaten egg. Cook slowly until thick. Cool & cover and refrigerate overnight.
The next day, right before serving, cut apples, add nuts, cool whip and 2 other bowls of ingredients. Mix all together.