Caramel Apple Salad
This salad, needs a little prep, because you have to start it the day before, for chilling purposes. But we all know it, and we don't care! LOL!! Enjoy!!
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- 20 oz
- can,crushed pineapple (or chunks), drained and juice reserved
- 2 c
- mini marshmallows
- 1/2 c
- 1 Tbsp
- egg, well beaten
- 1 1/2 Tbsp
- 8 oz
- cool whip, thawed
- 2 to 3 c
- diced, unpeeled apples (i like gala)
- 1 1/2 c
- salted spanish peanuts
1Combine the drained pineapple with the marshmallows.
Let stand in the refrigerator over night.
2I a saucepan, over medium heat, mix together and cook the pineapple juice, sugar, flour, vinegar and the egg until thick.
Refrigerate over night.
3The next day, mix sauce and Cool Whip. Add remaining ingredients, mix well. Garnish with a few chopped nuts.
4Chill several hours before serving.