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Apple and Snickers Salad
Dessert
A few years ago, I read an article in the NY Times regarding the most distinct recipes searched for online in each state around Thanksgiving. Being born and raised in California, many (who am I kidding?) … most of the recipes I had never heard of — Frog Eye Salad, Pig Pickin Cake, Dirt Pudding, you get the picture. The big winner in South Dakota, Iowa, and Nebraska was Snickers Salad. (In case you were wondering, Persimmon Bread was the winner here in California.)
So what is a Snickers Salad? It’s a combination of chopped Snickers candy bars, apples and whipped topping. YUM, and what a great way to use up that left-over Halloween candy! Sorry Frankie and Remi, this is not for you.
October is also prime apple season, so I decided to go with a combo of our favorite Envy apple, which is a red, sweet, crunchy apple, and the green, tart Granny Smith apple.
Recipes varied between using whipped cream and cream cheese or whipped cream and vanilla pudding although I read of some people using butterscotch and even dark chocolate pudding. I went with the pudding mix because it reminded me of my Aunt Ann’s Pistachio Pudding Salad (made with pistachio pudding, fruit cocktail, marshmallows and Cool Whip). I made the Snickers Salad twice; once with vanilla pudding and the other time with the butterscotch. We preferred the butterscotch, but you can’t go wrong with either.
So I know you are looking at this recipe and thinking that it’s going to be way too sweet, but that was not the case … really! This is a decomposed caramel apple in a bowl. Think of an apple dipped in melted Snickers, rolled in extra peanuts, drizzled with caramel and then hit with some flavored whipped topping. WOW!
I tried to lighten things up by using sugar-free Cool Whip, sugar-free pudding and non-fat milk. After saving all those calories (ha!), I added dry roasted peanuts for extra crunch and drizzled the whole thing with some salted caramel (just because). Combine in a bowl or if you want to be fancy layer it like a trifle. I guarantee there will be no leftovers!
Get part of your Five A Day AND use up leftover Halloween candy all in one recipe…
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Ingredients:
5 – 6 Snickers Candy Bars
3 large (or 4 small) Granny Smith apples, cored and cut in-sized pieces pieces
2 large Envy apples, cored and cut in bite-sized pieces
2 packages instant, sugar-free vanilla or butterscotch pudding mix
(small box, 4 1/2 c. serving size)
1 c. 2% or nonfat milk, well chilled
2 – 8 oz. containers Cool Whip, sugar-free or lite (thawed)
1 c. dry-roasted peanuts, slightly crushed
Caramel sauce (optional)
Directions:
Whisk the pudding and milk a large bowl until just combined. Quickly whisk in the thawed Cool Whip until the pudding mix is fully incorporated (I say quickly because you don’t want to give the pudding a chance to turn into a big blob of pudding says the lady who set the pudding aside while she was texting).
Fold in the apples, candy bars and peanuts. Cover tightly and refrigerate until serving. (NOTE: If chilled overnight it may get runny, and the Cool Whip gets a sticky texture that I personally don’t care for. Best to make and serve the same day.)
Optional: Drizzle with caramel sauce and top with more roasted peanuts if desired.
Based on 15 Review(s)
