Taffy Apple Salad is a side dish that can also be a dessert, with miniature marshmallows, pineapple chunks, diced apples and bite sized pieces of Snickers candy bar mixed into a pineapple whipped topping.
One of my former co-workers, and friend, from when we lived in Illinois, often shared with me recipe ideas that at first sounded like a strange concoction, but ended up as a favorite. She is responsible for the Chinese Sundaes (or Hawaiian Haystacks), Fruit Salsa with Cinnamon Chips (not yet on the blog) and also this Taffy Apple Salad.
Gosh, I miss you and your food, Kristi!
But, hey, I can miss her all I want and still eat her food! You will want to try this either as a side at a potluck, or a dessert for dinner guests. And, although it’s a mix of pineapples and diced apples with Snickers, marshmallows and Cool Whip, it’s healthy because “salad” is in the title, right?
Apples, marshmallows, pineapple chunks and bites of Snickers candy bars gelled into a pineapple whipped cream topping.
- 1 (20 oz.) can pineapple chunks, drain and save juice
- 2 1/2 cups miniature marshmallows
- 1 egg, lightly beaten
- 1 Tablespoon flour
- 1 1/2 Tablespoons white vinegar
- 1/2 cup granulated sugar
- 1 to 1 1/2 cups chopped Snickers candy bars
- 8 oz. Cool Whip
- 1 green apple (I use Granny Smith), unpeeled, cored and diced
- 1 red apple, unpeeled, cored and diced
Drain the pineapple chunks and save the juice. In a large bowl, toss together the pineapple chunks and marshmallows. Cover and refrigerate overnight.
In a medium saucepan, whisk together the reserved juice, egg, flour, vinegar and sugar. Cook over medium low heat until thickened like a custard. Transfer to a container, cover and chill overnight.
The next day (day of serving), combine the custard with the pineapples and marshmallows. Stir in the remaining ingredients and chill until served.
Although I have eaten leftovers of this one day later, this is best the day it's made.
Adapted Source: Kristi B. friend of Seeded at the Table