Four ingredients are all you need to whip up this retro dessert inspired fruit salad. All your holiday potlucks need this easy caramel apple salad.
Okay folks here goes – I have been sitting on this recipe for a…long…time. We were first introduced to Caramel Apple Salad at a recipe exchange potluck. Both the Mr. and I went nuts for the stuff. We have since made it for numerous gatherings and he is now the resident expert Caramel Apple Salad maker. So why haven’t I sung its praises here? Well, (and I’m ashamed to say this) it seemed too easy and not ‘foodie’ enough. *sigh*
I’ve become a snob! But now that I have said it out loud, and in public, I am ready to begin bringing things back into balance. As my first step I am outing the sweet sweet goodness of this perfect-for-a-church-social side dish. To keep it current I have done one thing. I made my own whipped topping (aka Cool Whip). Baby steps. Except – this homemade version is miles better than the stuff in the tub. Now I have a way to elevate Caramel Apple Salad back into foodie status and have relapsed at the finish line. Oh well. I’m still going to use the pudding mix from a box, at least until I find a way to dehydrate and powder my own.
- 2½ – 3 pounds of Granny Smith Apples (about 6 medium)
- whipped topping (1 tub or see recipe below)
- 1 (20 oz.) can of crushed pineapple (do not drain- use the entire contents of the can)
- 1 packet of sugar free butterscotch instant pudding
- No need to peel the apples just remove the core and chop them into ¾ to 1 inch pieces. Stir the pudding and pineapple with its juice into the apples. Fold the whipping toping ⅓ at a time into the apples.
- Cover and refrigerate the salad for 6 hours up to over night. The salad will keep in the refrigerator for 3-4 days.
Whipped Topping
- 1 1/2 cups whipping cream
- 1/3 cup powdered sugar, sifted
- 2 tablespoons very hot water
- 1 1/2 teaspoons unflavored gelatin
- 1/2 teaspoon vanilla
- Chill the bowl and whisk you will use to make the whipped topping for a minimum of 15 minutes before starting. Arrange all the ingredients before beginning to whip the cream. If possible use an electric hand or stand mixer for this recipe.
- Boil or heat tap water and to activate the gelatin. While the water heats sift the sugar and measure the gelatin into a heat safe bowl. Pour the cream into your chilled bowl. From this point on work quickly and have all your ingredients within an arms reach.
- Use a small whisk or fork to mix the hot water with the gelatin. Let the liquified gelatin cool slightly but do not let it become solid.
- Begin whisking the cream at medium speed for about 2 minutes. When it is nice and frothy add the vanilla (or alternate flavoring) and sifted sugar. Resume mixing for another 2 or so minutes until the cream begins to increase in volume. Add the liquid gelatin and increase the mixing speed and continue whisking until the cream becomes stiff.
- Alter the flavor by using any flavor extract for the vanilla in this recipe.
[private role=”author”]2 tablespoons per serving. Per serving 44 cal, 3.2 g., 3 g. carbohydrate, .5 g. fiber, 1 g. protein, pp= 1[/private]
[…] is filled with homemade cranberry-orange sauce. 3.5.3208 *This frosting uses the recipe for homemade Cool Whip reduced in […]
Hi Rose
This was a major hit at my Thanksgiving Dinner. While it may be able to last 3-4 days in the fridge, it didn’t last that long at my house.
I will be making this again.
Annette
Awesome!