Ingredients Jump to Instructions ↓

  1. 1 can (20 ounces) crushed pineapple

  2. 4 cups miniature marshmallows

  3. 1 egg, lightly beaten

  4. 1/2 cup sugar

  5. 1/4 cup packed brown sugar

  6. 1 tablespoon all-purpose flour

  7. 4-1/2 teaspoons cider vinegar

  8. 1 carton (8 ounces) frozen whipped topping, thawed

  9. 3 cups diced unpeeled apples

  10. 1-1/2 cups lightly salted peanuts, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers. Yield: 10-12 servings.


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