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–+ servings

Caramel Apple Salad

Rose McAvoy
This fluffy sweet ensemble is only a salad in the very loosest sense of the word but don't let that stop you from making it for every potluck or holiday meal from now until, well… FOREVER! Call it throw back, vintage, middle America, or so old it's new again and then call me when you are ready to serve it up. I could go on but you have already spent more time reading than it takes to make this crowd pleasing desserty side dish.
5 from 1 vote
Print Recipe
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 18 servings
Calories 166 kcal

Ingredients
  

  • 2 ½ – 3 pounds of Granny Smith Apples about 6 medium
  • whipped topping 1 tub or see recipe below
  • 1 crushed pineapple
  • 1 butterscotch pudding

Instructions
 

  • No need to peel the apples just remove the core and chop them into ¾ to 1 inch pieces. Stir the pudding and pineapple with its juice into the apples. Fold the whipping toping ⅓ at a time into the apples.
  • Cover and refrigerate the salad for 6 hours up to over night. The salad will keep in the refrigerator for 3-4 days.

Notes

Any variety of whipping topping will work for this recipe. Use 2 – 3 additional apples to stretch the recipe to make more servings and reduce the calories and fat per serving. Serving size equals approximately ½ cup

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 21gProtein: 2.7gFat: 8.7gCholesterol: 5mgFiber: 2.7g
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