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Caramel Apple Salad


20 oz. crushed pineapple

2 Tbsp flour

2 eggs - lightly beaten

4 Tbsp cider vinegar

1 cup sugar

5-6 Granny Smith apples

1 can (9oz ) Honey-Roasted Peanuts

8 oz frozen dessert topping


Combine the pineapple,flour,eggs,vinegar and sugar in a saucepan and cook over medium heat until thickened.

Refrigerate 4 hours or overnight.

Cut unpeeled apples into bite-size pieces.

Chop the peanuts reserving some for garnishing.

Remove pudding from fridge and mix in the apples and nuts.

Fold in the frozen dessert topping.

Garnish with reserved chopped peanuts.