Butterscotch Fruit Salad - cooking recipe

Ingredients

4 large apples, diced
1 (3.4 ounce) package butterscotch instant pudding mix
1 cup dry roasted peanuts
1 (15.25 ounce) can crushed pineapple, in juice
1 (16 ounce) package frozen non-dairy whipped topping, thawed

Preparation

Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in the pineapple and whipped topping. Cover and refrigerate overnight.