Taffy Apple Salad 11 Recipes

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

Steps:

• Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
• In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
• In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

Steps:

• Combine fruit in large bowl. Gently stir in COOL WHIP and marshmallows.
• Refrigerate 1 hour.
• Stir in nuts just before serving.

Steps:

• This takes two days to prepare.
• First day:
• Drain the pineapple and reserve the juice. Combine the pineapple with the marshmallows.
• Refrigerate overnight.
• Cook and stir the pineapple juice, sugar, vinegar, flour, and well beaten egg until thick.
• Refrigerate mixture.
• Second day: Mix cocktail peanuts and diced apples.
• Add to the two mixtures from the first day.
• Add Cool Whip.

Steps:

• Mix together the pineapple and marshmallows; set aside.
• In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
• Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

Steps:

• Combine flour and sugar; mix well.
• Beat egg and add to flour/sugar; combine.
• Add vinegar and pineapple juice.
• Cook in small saucepan over low heat.
• Stir (almost constantly) and cook until thick.
• Cool completely.
• Pour cooled dressing over pineapple, apples and peanuts.
• Stir in cool whip.
• Refrigerate.

Steps:

• In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
• In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
• Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

Steps:

• Drain pineapple, reserving juice.
• In a large bowl, combine marshmallows and pineapple; cover and refrigerate for several hours.
• In a small saucepan, whisk the egg and sugars. Turn the heat to low andwhisk in the flour, cider vinegar, and pineapple juice.
• Cook and stir until mixture thickens and gets a little bit glossy and reaches 160 degrees.
• Remove from heat (at this time I also pass the liquid through a mesh strainer to remove the little egg bits if there are any. Sometimes this happens if you dont whisk it all together well in the previous step). Cool completely and refrigerate.
• Fold the cool whip into the chilled dressing.
• Add the apples and peanuts to the pineapple and marshmallows.
• Fold dressing into fruit mixture and garnish.

Steps:

• 1. Cut the snickers and apples into bite size pieces
• 2. Mix with Cool Whip. Put in Fridge until ready to serve.

Steps:

• Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
• Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
• Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.