Makes:
8-10 cups
Total Time:
24 hr
Submitted by:
Category:
Salads
Sub Category: Other
what you need
- 1 Tbsp. flour
- 1/2 tsp. vinegar
- 1 egg, beaten
- 1 large can crushed pineapple, drain juice and save for later
- 2 cups Jet-Puffed Miniature Marshmallows
- 1 tub (12 oz.) Cool Whip
- 2 cups diced apples with skin on (granny smith)
- 1 1/2 cups Spanish nuts
make it
Combine flour, vinegar, beaten egg with the juice drained from crushed pineapple and heat until thickens. Refrigerate overnight.
Mix marshmallows with pineapple and refrigerate overnight.
Next day fold thickened sauce into Cool Whip. Add to pineapple mixture and add diced apples and Spanish nuts. Keep refrigerated until you serve.
Notes
I like to drizzle a little caramel syrup over the top before I serve it.
Great hit in the summer and at Thanksgiving.
