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


1Drain 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).
2Remove 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.
3When 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.

About Caroline's Apple Salad

Course/Dish: Fruit Salads
Other Tag: For Kids