Recipe Background
Candied Salad is both a salad and a dessert, an excuse to refresh with crisp bites of apples and indulge with smooth, creamy pudding. There's a reason it's such a beloved staple of church potlucks and cookouts: folded with airy frozen whipped topping and mixed with crunchy, chocolatey candy bars, Candied Salad is designed to amaze the tastebuds from the first bite to the last bite.
Candied Salad is both a salad and a dessert, an excuse to refresh with crisp bites of apples and indulge with smooth, creamy pudding. There's a reason it's such a beloved staple of church potlucks and cookouts: folded with airy frozen whipped topping and mixed with crunchy, chocolatey candy bars, Candied Salad is designed to amaze the tastebuds from the first bite to the last bite.
Ingredients
- 1 1/2 cups 2% milk cold
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 (8-ounce) package frozen whipped topping thawed
- 4 large apples chopped
- 4 chocolate candy bars filled with caramel nougat, and peanuts, cut into 1/2-inch pieces
Directions
- In a large bowl, whisk the milk and the pudding mix until smooth, about 2 minutes.
- Let the pudding mixture stand until it is soft-set, about 2 minutes.
- Fold the whipped topping into the pudding mixture.
- Fold the apples and the candy bar pieces into the pudding mixture.
- Refrigerate the salad in the fridge for at least 1 hour and up to overnight.
- Serve.
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