Cobble Creek Kitchen

1 8oz. can crushed pineapple
1 egg, beaten
1/2 c. Sugar
1 tsp. flour
2 tbsp. Apple Cider Vinegar
8 oz. Frozen Whipped Topping
1 lb. Apples
1 C. Dry roasted Peanuts

Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in small saucepan. Cook and stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 c. peanuts. Peel, core and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts. Yields 6-8 servings.

Submitted by: Cindy Jacobson

Categories: Cindy Jacobson , Salads