AFFY TAPPLE SALAD
1 T all-purpose flour
1/2 cup white sugar
2 T instant tapioca
2 T cider vinegar
1 (8-ounce) can crushed pineapple, juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8-ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca,
vinegar, and the reserved pineapple juice.  Cook over medium heat,
stirring constantly, until thick.  Remove from heat and chill.

In a large bowl, combine the pineapple, apples, peanuts, and chilled
tapioca mixture.  Fold in the whipped topping and chill for at least 1
hour before serving.

Makes 12 servings.

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