Name: Apple Snickers Salad
Prep time: 10 min
Total time: 10 min
Yield: 12 Servings
Cuisine: American
Ingredients: 6 Granny Smith Apples; 1 cup Lemon Soda; 3.4 ounces Vanilla Pudding Mix; 1 cup Milk; 16 ounces Whipped Topping; 0.25 cup Caramel Sauce; 1.5 cups Snickers

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Apple Snickers Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Chop the apples into 1" pieces and place in a bowl or container with the lemon soda to prevent browning. Set aside.

In a large bowl, beat together the vanilla pudding mix and milk for 2 minutes until well-thickened.

Gently stir or beat the cool whip into the pudding mixture.

Drain the apples from the lemon soda and place in the pudding mixture. Stir to coat the apples completely.

Drizzle on the caramel sauce, if using (reserving a Tablespoon for drizzling over the final dish).

Stir to combine.

Stir in the chopped Snickers bars.

Refrigerate for 1 hour or overnight to allow flavors to combine.

Drizzle on the remaining caramel sauce just before serving.

Nutrition

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Tips & Tricks (5)

Prevent Apple Oxidation 🍎
Toss diced Granny Smith apples with lemon soda immediately after cutting to prevent browning and maintain their crisp texture and bright appearance throughout serving.
Chill Before Assembly ❄️
Refrigerate all components (pudding mixture, whipped topping, apples) for at least 30 minutes before combining to ensure the salad stays cold and maintains its creamy texture longer.
Add Snickers Last-Minute 🍫
Chop and fold in Snickers pieces just before serving rather than hours ahead to keep them from softening and maintain their satisfying crunch throughout the dessert.
Balance Caramel Distribution 🍮
Drizzle caramel sauce in layers as you assemble rather than all at once, ensuring even flavor distribution and preventing pooling at the bottom of the bowl.
Use Cold Milk for Pudding 🥛
Mix vanilla pudding with ice-cold milk and let it set for the full time specified on the package to achieve proper thickness that won't dilute when combined with whipped topping.