AFFY TAPPLE SALAD
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
Mix flour, sugar, tapioca, vinegar and the reserved pineapple juice in a medium saucepan. Cook over medium heat and stir often until thick. Remove from heat and refrigerate.
Combine pineapple, apples, peanuts and chilled tapioca mixture in a large bowl. Fold in the whipped topping. Refrigerate for an hour and serve.