Caramel Apple Ambrosia
(From Inner Chef Member; Correen Coultas)
I am going to make it for Christmas and hopefully there will be some leftover so I can have a midnight snack (Correen tells me this is addictive)
3 granny smith apples, chopped into bite size pieces
3 red delicious apples, chopped into bite size pieces
1 can (8 oz.) crushed pineapple, NOT drained
1 tub Cool Whip, thawed
1 pkg. (3.4 oz) instant butterscotch pudding mix
2 cups mini marshmallows
1 cup honey roasted peanuts
Chop apples. In a large bowl, mix apples with crushed pineapple and half the juice. In a separate bowl combine Cool Whip, butterscotch pudding mix and rest of pineapple juice. Mix well then add marshmallows. Pour cream mixture over apples and mix to coat. Serve sprinkled with honey roasted peanuts.
Correen’s Note: You can put the peanuts in the salad and mix them in, but the longer they sit, they become mushy. I like the crunch you get using them as a topping. The honey roasted nuts add much more flavor than just dry roasted.