Ruggiero Italian Salad - cooking recipe

Ingredients

1 (15 oz.) can pineapple chunks
2 c. miniature marshmallows
1 egg or 2 egg whites
1/2 c. sugar
pineapple juice from can of pineapple
1 Tbsp. flour
8 oz. lite Cool Whip
1 1/2 c. Spanish peanuts with skins removed
2 c. finely sliced Granny Smith apples
1 Tbsp. vinegar

Preparation

The night before serving, combine in small covered bowl the drained pineapple chunks and miniature marshmallows.
Refrigerate. In small pan, combine egg, sugar, pineapple juice and flour. Boil 3 to 5 minutes until thickened.
Put in covered bowl and refrigerate overnight.