TEAbells #33124

Manassas, Virginia

Caramel Apple Salad – Barbi Rebelo – Queen “B” – VA.

Red Hat Recipe Exchange

1 8-ounce package instant butterscotch pudding

1 8-ounce carton whipped topping

1 8-ounce can crushed pineapple with juice

1 cup miniature marshmallows

3 cups chopped apples with peelings

1 cup dry roasted peanuts, chopped

Mix pudding, topping and pineapple until well blended. Stir in marshmallows, apples and nuts. Mix well. Best when left over night in the refrigerator, but can be served within 2 hours.