Caramel Apple Dessert Salad at Norma Mitchell blog

Caramel Apple Dessert Salad. Whisk pudding mix and milk together in a large mixing bowl. Cover and refrigerated until ready to serve. Stir in apples and marshmallows. The juice of the canned pineapple when combined with the pudding mixture thickens this apple caramel salad. Using either a stand mixer or hand. Beat in the cream cheese. (do not add the snickers yet!) chill: Stir together pudding mix and pineapple until well blended. Refrigerate until ready to serve, then drizzle with caramel sauce just before serving if desired. 3.4 ounce box instant butterscotch pudding, 8 ounce can crushed pineapple. Fold whipped topping and caramel sauce into pudding mixture until smooth. Fold whipped topping, apples, and snickers into the pudding mixture. Whisk together the milk and pudding until smooth. 3 cups apples, 1 cup mini marshmallows. In a large mixing bowl, whisk together milk and pudding mix.

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In a large mixing bowl, whisk together milk and pudding mix. Cover and refrigerated until ready to serve. 3.4 ounce box instant butterscotch pudding, 8 ounce can crushed pineapple. Make the cream cheese mixture: Using either a stand mixer or hand. Stir together pudding mix and pineapple until well blended. First, mix the can of crushed pineapple and the butterscotch pudding mix and combine thoroughly. Refrigerate the salad for at least 30 minutes, or until chilled. Refrigerate until ready to serve, then drizzle with caramel sauce just before serving if desired. Fold whipped topping and caramel sauce into pudding mixture until smooth.

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Caramel Apple Dessert Salad First, mix the can of crushed pineapple and the butterscotch pudding mix and combine thoroughly. Whisk together the milk and pudding until smooth. Cover and refrigerated until ready to serve. Make the cream cheese mixture: Fold whipped topping, apples, and snickers into the pudding mixture. Stir together pudding mix and pineapple until well blended. Fold in the chopped apples and marshmallows into the pudding mixture. Using either a stand mixer or hand. The juice of the canned pineapple when combined with the pudding mixture thickens this apple caramel salad. (do not add the snickers yet!) chill: First, mix the can of crushed pineapple and the butterscotch pudding mix and combine thoroughly. While you wait, core and chop apples. Whisk pudding mix and milk together in a large mixing bowl. Fold whipped topping and caramel sauce into pudding mixture until smooth. Refrigerate the salad for at least 30 minutes, or until chilled. 3 cups apples, 1 cup mini marshmallows.

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