CARAMEL APPLE SALAD
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Caramel Apple Salad

20 oz. crushed pineapple-donít drain
2 T. flour
2 eggs-lightly beaten
4 T. cider vinegar
1 c. sugar
5-6 Granny Smith Apples
1 can (9) oz Honey roasted peanuts-chopped.
8 oz. Cool Whip

Cook all ingredients except apples, peanuts, and cool whip over med.
heat until thickened. Refrigerate 4 hours or overnight. Cut apples into
bite size pieces. Do not peel. Chop Honey Roasted peanuts. Reserve some for
top.  Remove pudding from fridge and mix with apples and nuts. Fold in 8 oz.
cool whip. Sprinkle with some nuts over top.

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