Apple Salad - cooking recipe

Ingredients

20 oz. can of crushed pineapple
6 medium apples
3/4 c. sugar
2 Tbsp. margarine
8 oz. Cool-Whip
1/4 c. chopped pecans
1/2 c. self-rising flour

Preparation

Mix flour, sugar, and pineapple.
Do not drain.
Cook in double boiler until thick, add margarine.
Cool.
Cut apples up (peeled) in small pieces.
Add to pineapple mixture.
Put in bowl and cover with Cool-Whip.
Roast the chopped nuts in oven about 5 minutes, and sprinkle chopped nuts on Cool-Whip.
Put in refrigerator for 2 hours.
Keeps several days.