taffy apple salad

taffy apple salad
Servings: 10 Prep 15 mins Chill overnight Cook About 5 mins


  • 1 16 ounce can pineapple chunks, diced, and juice reserved
  • 2 cups miniature marshmallows
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon white vinegar
  • 1 egg, beaten well
  • 1 8 ounce container frozen whipped topping, thawed
  • 4 medium-size apples, peeled, diced
  • 1 1/2 cups dry roasted peanuts, chopped fine

Make It

1. Refrigerate marshmallows and pineapple, covered, overnight.

2. In a small nonreactive saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes or until temperature reaches 160 degree F on an instant-read thermometer. Refrigerate, covered, in a bowl overnight.

3. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1-1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve. Makes 10 servings.