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CraftLady Posted June 07, 2004 06:43 AM
TAFFY APPLE SALAD
1 – 16 oz. can chunk pineapples
1 – 8 oz. Cool Whip
4 cups mini marshmallows
3 cups unpeeled, diced apples
½ cup sugar
1 cup Spanish nuts
1 tbsp. flour
1 ½ tbsps. white vinegar
1 egg, well beaten
Drain pineapples and reserve juices. Mix pineapples with marshmallows, set aside. In saucepan, combine pineapple juice, sugar, flour, egg and vinegar. Cook and stir constantly until slightly thickened. When cool, mix with Cool Whip, apples and nuts. Add pineapple and marshmallow mixture. Sprinkle a few nuts on top.
TAFFY APPLE SALAD
1 – 16 oz. can chunk pineapples
1 – 8 oz. Cool Whip
4 cups mini marshmallows
3 cups unpeeled, diced apples
½ cup sugar
1 cup Spanish nuts
1 tbsp. flour
1 ½ tbsps. white vinegar
1 egg, well beaten
Drain pineapples and reserve juices. Mix pineapples with marshmallows, set aside. In saucepan, combine pineapple juice, sugar, flour, egg and vinegar. Cook and stir constantly until slightly thickened. When cool, mix with Cool Whip, apples and nuts. Add pineapple and marshmallow mixture. Sprinkle a few nuts on top.