Caramel Apple Salad

16 oz pineapple tidbits

2 T flour

1/2 c sugar

1 1/2 t vinegar

1 egg

2 c mini marshmallows

5 1/2 c granny smith apples

6 oz pecans, chopped

12 oz cool whip

1 bag carmels, chopped

Combine pineapple juice, flour, sugar, vinegar & egg slowly in saucepan until warm. Add marshmallows and let melt. Add pineapple & chill overnight. Add all remaining ingredients & stir. Remain chilled until ready to serve. Caramels will begin to breakdown and melt after about 5-8 hrs.

This salad first made its appearance at my mission homecoming where it was an instant hit. Now Sunday family dinners are not the same without this delicious caramel apple salad. Every time I eat it I feel a bit nostalgic for those fun feelings of being a freshly returned missionary.