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.
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Recipe was tested in a 1100 watt microwave.
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
illing.
To make the caramel sauce: place the sugar and
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve. Garnish with apple slices. Salad is best made and served the same day. Makes 20 servings.
Mix apples and chopped candy bars until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve.
Garnish with apple slices. Salad is best made and served the same day. Makes 20 servings.
Mix flour, sugar, juice, egg and vinegar.
Cook over low heat until thickened.
Refrigerate until cold.
Fold in Cool Whip and the cooled dressing together.
Add fruits and nuts.
Drizzle caramel toping on top and sprinkle with nuts.
Put in glass bowl. Serves 8 to 10.
To make the drink rimmer, mix sugar, Diamond Crystal(R) Fine Sea Salt, and spice blend on a small saucer. Pour caramel sauce on another small saucer.
Dip the rim of a mug or heatproof glass into the caramel sauce, evenly coating the rim. Then, dip into the rimmer mixture.
Heat the apple cider and caramel candy in a small saucepan over medium-low heat. Stir frequently until candies have melted.
Ladle hot caramel apple cider into the spice-rimmed mug.
Spread caramel over the top of Alouette Baby Brie.
Brush apples with lemon juice to prevent browning.
Arrange apples on top of the Alouette Baby Brie.
Serve at room temperature.
Mix dry pudding, Cool Whip and pineapple and juice until well blended. Stir in apples, marshmallows and peanuts or candy bars until thoroughly combined.
Refrigerate until served. Best if eaten within 24 hours. Tastes like a caramel apple.
Mix apples and candy until well blended.
Gently stir in whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish with apple slices and additional chopped candy bars, if desired.
Mix apples and candy until well blended.
Gently stir in Cool Whip.
Refrigerate 1 hour or until ready to serve.
Garnish with apple slices and additional chopped candy bars, if desired.
Makes 20 servings.
ver medium-low heat until caramel mixture boils. Reduce heat to