fruitrecipessalads March 7, 2013

Taffy Apple Salad

Couldn’t believe it when I searched for this recipe on my own blog and it wasn’t there!  Posting now – such a great salad! 

20 oz. pineapple tidbits in juice (if you only have chunks, cut them in half)
1/2 cup sugar
1 T flour
1 1/2 T vinegar
1 egg
8 oz container Cool Whip
2 cups mini marshmallows
1 1/2 cups cocktail peanuts
3 red apples
3 green apples

Night before (or several hours prior): Drain pineapple tidbits, saving juice.  Mix pineapple juice with sugar, flour, vinegar, and egg in saucepan (I beat the egg before adding the other ingredients).  Cook over low heat, stirring constantly, until thick, about 10 minutes.  Refrigerate, covered, overnight.

Next day:  Combine pineapple juice mixture with cool whip, reserved pineapple tidbits, marshmallows, peanuts, cored and chopped apples.  

NOTE:  I usually get all mixed together and add peanuts just prior to serving since they will get a bit mushy if they sit too long.  Great for winter/fall when other fruits are not readily available.  It makes a large bowl.