Description
A creamy, sweet salad that perfectly captures the flavors of caramel apples with a delightful mix of textures.
Ingredients
- 1 can (20 oz) crushed pineapple in juice
- 4½ cups miniature marshmallows
- 1 large egg, beaten
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1½ tablespoons all-purpose flour
- 1 tablespoon apple cider vinegar
- 1 container (8 oz) whipped topping, thawed
- 3 large crisp apples, diced with skin on
- 1¾ cups roasted peanuts, roughly chopped
Instructions
- Drain pineapple, reserving juice. Mix drained pineapple with marshmallows, cover and refrigerate 3+ hours.
- In saucepan, whisk egg, sugars, flour, vinegar, and reserved juice. Cook over medium-low heat 8-10 minutes, stirring constantly, until thickened and reaches 160°F.
- Cool custard to room temperature, cover and refrigerate 2+ hours.
- Fold whipped topping into chilled custard until smooth.
- Add diced apples and peanuts to pineapple-marshmallow mixture. Gently fold in creamy dressing.
- Refrigerate 1 hour before serving.
Notes
Salad improves with overnight chilling. Store covered in refrigerator up to 4 days. For best results, use a mix of sweet and tart apple varieties.
- Prep Time: 25 minutes
- Cook Time: (Chill Time: 4 hours)