5 or 6 large apples, chopped into bite size pieces
1 20oz. can crushed pineapple, drained
1 lb. salted Spanish peanuts, ground, save some for top
(regular peanuts okay & blender works good to grind,
don't over blend)
1 12oz. container Cool Whip
4 cups miniature marshmellows
DRESSING:
1 egg, beaten
1 Tablespoon vinegar
1/2 cup sugar
Cook dressing ingredients over low to medium heat,
stirring constantly until thick like
pudding
(be careful it doesn't scortch).
Take off heat and refridgerate for 1 hour.
When it is cool, fold in Cool Whip.
Mix apples, pineapple, marshmellows,
and nuts in a large bowl.
Pour dressing over and mix well.
Sprinkle with reserved nuts.
1 20oz. can crushed pineapple, drained
1 lb. salted Spanish peanuts, ground, save some for top
(regular peanuts okay & blender works good to grind,
don't over blend)
1 12oz. container Cool Whip
4 cups miniature marshmellows
DRESSING:
1 egg, beaten
1 Tablespoon vinegar
1/2 cup sugar
Cook dressing ingredients over low to medium heat,
stirring constantly until thick like
pudding
(be careful it doesn't scortch).
Take off heat and refridgerate for 1 hour.
When it is cool, fold in Cool Whip.
Mix apples, pineapple, marshmellows,
and nuts in a large bowl.
Pour dressing over and mix well.
Sprinkle with reserved nuts.