Caroline's Apple Salad
★★★★★ 1 vote5
1 can(s)pineapple, crushed or chunks (20 ounces)
1-2 Tbspapple cider vinegar
1 largeeggs, beaten
1 pkgwhipped topping, (12 ounces) like cool whip, thawed
2 mediumapples, diced
4 cminiature marshmallows
1 choney roasted peanuts
How to Make Caroline's Apple Salad
- Drain pineapple. Reserve juice and set pineapple aside.
In a saucepan mix juice, sugar, flour, and vinegar. Whisk until smooth and bring to a boil. Cook, stirring, until thickened (or about 2 minutes).
- Remove from heat. Whisk about 2 tablespoons of this hot mixture into the beaten egg, beating constantly to keep egg from cooking and curdling. Stir this mixture back into the hot juice mixture, whisking constantly to keep egg from cooking. Gently bring this to a boil and boil for 2 minutes, stirring constantly. Remove from heat and cool.
- When cooked mixture is cool fold in Cool Whip. Fold in apples, marshmallows, and reserved pineapple. Refrigerate for at least 1 hour. Just before serving fold in peanuts.