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In a bowl combine the mini marshmallows and crushed pineapple, Cover and keep in fridge overnight.
In a small sauce pan add the pineapple juice, sugar, egg, vinegar, flour and heat to boil while whisking. You may need to reduce heat so it is not boiling too hard, whisk and cook for about one minute until it is thick like pudding. Cover this and put in the fridge overnight.
The next day take out the marshmallow mixture and pudding mixture, combine together.
Add 8 ounces of cold cool whip and the peanuts. Then add in the apples.
Chill for one hour before serving.
Top with some peanuts, a few mini marshmallows and apples for decor. I also have done a drizzle of caramel or butterscotch ice cream topping.