State Fair Caramel Apple Salad


1 medium can crushed pineapple (drain and save juice)
2 cups mini-marshmallows
1 cup sugar
1 beaten egg
2 teaspoons corn starch
1 tablespoon vinegar
4 large red apples (diced with skins on)
4 large green (Granny Smith) apples (diced with skins on) 1 12oz can skinless peanuts (not salt free)
1 8 oz pkg whipped topping


Mix marshmallows and drained crushed pineapple in a small bowl, cover and refrigerate 3 hours or overnight. In a small saucepan, combine pineapple juice, beaten egg, sugar, cornstarch and vinegar, stirring and cooking on medium heat until thick. Cool and place in small bowl refrigerate 3 hours or overnight. In a large mixing bowl, mix the above ingredients (after refrigerating specified time) with the apples, peanuts and whipped topping. Serve immediately.