|
Caramel Apple Salad
20 oz. crushed pineapple-don’t drain
2 T. flour
2 eggs-lightly beaten
4 T. cider vinegar
1 c. sugar
5-6 Granny Smith Apples
1 can (9) oz Honey roasted peanuts-chopped.
8 oz. Cool Whip
Cook all ingredients except apples, peanuts, and cool whip over med.
heat until thickened. Refrigerate 4 hours or
overnight. Cut apples into
bite size pieces. Do not peel. Chop Honey Roasted
peanuts. Reserve some for
top. Remove pudding from fridge and mix with
apples and nuts. Fold in 8 oz.
cool whip. Sprinkle with some nuts over top.
   
|
