Butterscotch Isle Apple Salad Recipes

Steps:

• 1. In a large bowl combine the pudding mix and milk with a wire wisk. Let it set in the fridge for 5 minutes.
• 2. Next after pudding has set, blend in the cool whip, crushed pineapple with juice and coconut extract.
• 3. Add the apples and coconut to the butterscotch mix. Blend it well.
• 4. Finish it off with a sprinkle of the extra coconut on top.
• 5. Refrigerate for at least 15 minutes before serving.

Steps:

• Add pudding to pineapple and stir until disolved.
• Fold in cool whip and apples.
• Chill until serving.
• Enjoy!

Steps:

• Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
• Refrigerate salad until completely chilled, at least 30 minutes.

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.
• Grease 13x9-inch pan with shortening; lightly flour. In large bowl, stir together brown sugar, melted butter, eggs and vanilla. Stir in flour, baking powder and salt until blended. Stir in apples and toasted pecans. Spread in even layer in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Steps:

• In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
• In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
• Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.