- 1 (20 ounce) can pineapple chunks
- 2 cups miniature marshmallows
- 1 1/2 tablespoons white wine vinegar
- 1/2 cup white sugar
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- 2 cups chopped red apple
- 1 1/2 cups raw Spanish peanuts
- 1 (8 ounce) container frozen whipped topping, thawed
- Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
- Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
- Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.
03/26/2017
recipepes.com
Taffy Apple Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
