Purdue Caramel Apple Salad |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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I first enjoyed this salad in the Purdue cafeteria while visiting my kids in 2005. They call it a salad but it's more like a dessert. Ingredients:
1 (20 ounce) can pineapple tidbits, drain and reserve juice |
2 cups mini marshmallows |
1/2 cup sugar |
1 tablespoon flour or 1 tablespoon cornstarch |
2 tablespoons cider vinegar |
1 egg, beaten |
8 ounces cool whip (i use light) |
3 -4 medium apples, unpeeled and chopped (crisp type, like granny smith, gala, fuji or pink lady) |
1 cup dry roasted salted peanut, coarsely chopped |
1/2 cup maraschino cherry, chopped and drained on paper towels |
Directions:
1. Drain pineapple very well; reserve 1/2 cup liquid and set aside. In a large bowl, combine drained pineapple and marshmallows. Allow this to sit so the marshmallows will soften while you are making the pudding.
2. Pudding directions: In a saucepan, whisk flour and sugar together. Pour in 1/2 cup pineapple juice and beaten egg. Cook over medium heat, stirring until it comes to a boil. Allow to boil 1-2 minutes while whisking to thicken. Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling).
3. Add cooled pudding to pineapple/marshmallow mixture. Stir in diced apples and Cool Whip.
4. Place in 9x13 pan, sprinkle with nuts and cherry halves.
5. Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get runny .
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