Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
8
Ingredients
2 ½cupsminiature marshmallows
1(15 ounce) canpineapple chunks – drained with juice reserved
½cupwhite sugar
1largeegg, beaten
1 ½tablespoonsdistilled white vinegar
1tablespoonall-purpose flour
1 ½cupsroasted Spanish peanuts
1(8 ounce) containerfrozen whipped topping, thawed
2tart apples – peeled, cored and chopped
Directions
Combine marshamallows and pineapple chunks in a medium bowl. Cover and refrigerate, 8 hours to overnight.
Stir together reserved pineapple juice, sugar, beaten egg, vinegar, and flour in a small saucepan over medium-low heat. Cook and stir until sauce is thickened. Transfer to a second medium bowl; cover and refrigerate, 8 hours to overnight.
Combine chilled marshmallow mixture and sauce in a large serving bowl. Stir in peanuts, whipped topping, and apples until well combined. Cover and refrigerate salad until serving time.
Nutrition Facts (per serving)
| 410 | Calories |
| 21g | Fat |
| 50g | Carbs |
| 9g | Protein |
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