I love this recipe!!! Caramel Apple Salad 16oz. crushed pineapple, drained and reserve juice 3 T. flour 1/2 c. sugar 11/2 tsp vinegar 1 egg, beaten 10oz. mini marshmallows 12oz. cool whip 6 granny smith apples, peeled and cubed ( I leave the peels on) 12-16oz. caramels, unwrapped and quartered Stir together pineapple juice, flour, sugar and vinegar in saucepan. Boil until thickened. Add 1/4 of cooked mixture to egg and then add egg mixture back to custard. Cook 2 minutes. Remove from heat and add marshmallows. Stir till dissolved. Add crushed pineapple and refrigerate until chilled. Fold in cool whip, apples and caramels right before serving.
