Toss apples and lemon juice together in a bowl. Mix in candy bar pieces. Fold whipped topping into the salad. Dust cinnamon on top. Keep chilled until ready to serve.
Mix cool whip and dry pudding mix together.
Chop apples and chilled Snickers.
Mix together.
Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
Drizzle caramel sauce over salad and sprinkle peanuts on top.
Chill for at least an hour-- Voila!
o cool.
For the Caramel Apple Filling: In a large bowl
ombine 2 tablespoons of the caramel-apple dip and the milk; drizzle
thin layer of the apple mixture. Top with a generous
o taste.
For the Apple Salad:
Heat 3/4 cup
Add brown sugar mixture to apple mixture gradually, stirring after each
Place caramel in a microwave safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.
*******************.
Recipe was tested in a 1100 watt microwave.
Mix caramel dip with apple filling. Spoon 1/2 of the mixture into the crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 45 to 50 minutes at 350\u00b0 or until center is set; cool.
ide of pan.
Spread apple filling over top of cake
In medium bowl combine caramel pieces and flour.
Add apples, caramel topping and lemon juice; mix well.
Pour mixture into unbaked crust.
Top with pecan pieces.
Put on cookie sheet.
Bake in preheated oven at 375\u00b0 for 40 to 45 minutes until crust is brown.
Cool.
Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
Refrigerate salad until completely chilled, at least 30 minutes.
ver yogurt mixture.
Drizzle caramel topping over top.
Cut
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl.
Stir in the Kahula and pecans.
Core and slice the apples.
To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water.
Arrange on platter and serve!
ENJOY!
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
eat and stir in the apple pie filling.
Fill the
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375\u00b0 for 40 to 45 minutes until crust has browned. Cool.
Spread cream cheese on a platter and top with caramel.
Sprinkle pecans on top.
Refrigerate.
To serve,core and slice apples and dip away!
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.