Apples, marshmallows, pineapple chunks and bites of Snickers candy bars gelled into a pineapple whipped cream topping.
Prep Time5 minutesmins
Cook Time10 minutesmins
Servings: 8-10 servings
Author: Nikki Gladd
Ingredients
1(20 oz.) can pineapple chunks, drain and save juice
2 ½cupsminiature marshmallows
1egg, lightly beaten
1Tablespoonflour
1 ½Tablespoonswhite vinegar
½cupgranulated sugar
1to 1 ½ cups chopped Snickers candy bars
8oz. Cool Whip
1green apple(I use Granny Smith), unpeeled, cored and diced
1red apple, unpeeled, cored and diced
Instructions
One day before serving:
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 day of serving:
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