Purdue Caramel Apple Salad

I first enjoyed this salad in the Purdue cafeteria while visiting my kids in 2005. They call it a "salad" but it's more like a dessert.

• Ready In: 3 hrs 30 mins
• Serves: 12

Ingredients

• 1 (20 ounce) can pineapple tidbits, drain and reserve juice
• 2  cups mini marshmallows
• 1⁄2 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)

• TOPPING

• 1  cup  dry roasted salted peanut, coarsely chopped
• 1⁄2 cup maraschino cherry, chopped and drained on paper towels

Directions

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