Caroline's Apple Salad

Kathie Carr


Mom made this salad every fall when apples were plentiful She liked to use both red and green apples to give the salad a nice color contrast. As kids we loved this as a side dish.


★★★★★ 1 vote

15 Min


  • 1 can(s)
    pineapple, crushed or chunks (20 ounces)
  • 1/2 c
  • 1 Tbsp
  • 1-2 Tbsp
    apple cider vinegar
  • 1 large
    eggs, beaten
  • 1 pkg
    whipped topping, (12 ounces) like cool whip, thawed
  • 2 medium
    apples, diced
  • 4 c
    miniature marshmallows
  • 1 c
    honey roasted peanuts

How to Make Caroline's Apple Salad


  1. Drain pineapple. Reserve juice and set pineapple aside.

    In a saucepan mix juice, sugar, flour, and vinegar. Whisk until smooth and bring to a boil. Cook, stirring, until thickened (or about 2 minutes).
  2. Remove from heat. Whisk about 2 tablespoons of this hot mixture into the beaten egg, beating constantly to keep egg from cooking and curdling. Stir this mixture back into the hot juice mixture, whisking constantly to keep egg from cooking. Gently bring this to a boil and boil for 2 minutes, stirring constantly. Remove from heat and cool.
  3. When cooked mixture is cool fold in Cool Whip. Fold in apples, marshmallows, and reserved pineapple. Refrigerate for at least 1 hour. Just before serving fold in peanuts.

Printable Recipe Card

About Caroline's Apple Salad

Course/Dish: Fruit Salads
Other Tag: For Kids

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