Purdue Caramel Apple Salad

• 1 (20 ounce) can pineapple tidbits, drain and reserve juice
• 2 cups mini marshmallows
• 12 cup sugar
• 1 tablespoon flour or 1 tablespoon cornstarch
• 2 tablespoons cider vinegar
• 1 egg, beaten
• 8 ounces Cool Whip (I use Light)
• 3 -4 medium apples, unpeeled and chopped (crisp type, like Granny Smith, Gala, Fuji or Pink Lady)
• 1 cup dry roasted salted peanut, coarsely chopped
• 12 cup maraschino cherry, chopped and drained on paper towels

1. Drain pineapple very well; reserve 1/2 cup liquid and set aside.
2. In a large bowl, combine drained pineapple and marshmallows.
3. Allow this to sit so the marshmallows will soften while you are making the pudding.
4. Pudding directions: In a saucepan, whisk flour and sugar together.
5. Pour in 1/2 cup pineapple juice and beaten egg.
6. Cook over medium heat, stirring until it comes to a boil.
7. Allow to boil 1-2 minutes while whisking to thicken.
8. Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling).
9. Add cooled pudding to pineapple/marshmallow mixture.
10. Stir in diced apples and Cool Whip.
11. Place in 9x13 pan, sprinkle with nuts and cherry halves.
12. Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get "runny".

pineapple tidbits, marshmallows, sugar, flour, cider vinegar, egg, apples, peanut, maraschino cherry

Taken from www.food.com/recipe/purdue-caramel-apple-salad-237489 (may not work)