I first had this wonderfully sweet apple salad at a church potluck.
Drain the pineapple, reserving juice. In a bowl, stir together the pineapple and marshmallows. Cover and chill for 24 hours. Meanwhile for the dressing, stir together the sugar and flour in a small saucepan. Add the reserved pineapple juice, vinegar, and egg. Cook and stir over medium heat just till mixture bubbles. Reduce heat; cook and stir 2 minutes more. Transfer mixture to a small bowl. Cover the surface of the mixture with plastic wrap and chill. To serve, add chilled dressing, apples, whipped topping, cherries and peanuts to marshmallow mixture. Stir well.
1 (20 oz.) can of pineapple chunks (juice pack)
2 cups tiny marshmallows
1/2 cup sugar
1 T. flour
2 T. vinegar
1 beaten egg
6-7 cups cored, peeled and diced apples
1 (8 oz.) container Cool Whip, defrosted
1 (10 oz.) jar maraschino cherries, drained and halved
1 cup salted peanuts