Saturday, January 19, 2008

Taffy Apple Salad

16 oz can pineapple chunks
2 or 3 cups diced apples (unpeeled macintosh)
4 c mini marshmallows
1 egg (well beaten)
½ c sugar
1-½ tablespoons white vinegar
1 tablespoons flour
8 oz cool whip
1-½ c spanish nuts (save a few to sprinkle on top)

Drain pineapple – save juice. Mix pineapples, marshmallows together and set aside. In saucepan, combine pineapple juice, sugar, flour, egg and vinegar. Cook until slightly thickened. When cool mix with Cool Whip and fold in marshmallows mixture and apples and nuts. Sprinkle nuts on top.

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