1 large can of pineapple 20 oz.
1/2 cup sugar
1 tbsp. flour
1 large kool whip 28 oz.
11/2 cups pecans
2 cups small marshmallows
1 egg well beaten
1 1/2 tbsp. white vinegar
2-3 cups diced unpeeled apples
Drain pineapple and save juice.
Combine pineapple and marshmallows.
Let stand in refrigerator overnight.
Put pineapple juice, sugar, flour, egg and vinegar in pan and cook until thick.
Cool and refrigerate overnight.
Next day, combine all refrigerated ingredients, plus the kool whip, apples and nuts.
Chill before serving. Anne | 
