Recipe: Taffy Apple Salad (3) and Snicker Salad

Hi,

Hope one of the following will help.

Kim

Taffy Apple Salad 1

8 c. apples, chopped small in cubes and unpeeled (use Delicious or Jonathan)
1 c. pineapple juice
1 c. sugar
2 Tbsp. flour
4 Tbsp. white vinegar
2 eggs, well beaten
16 oz. Cool Whip
2 c. salted chopped peanuts
(not dry roasted)

Combine flour, sugar, pineapple juice, vinegar and
beaten eggs. Heat to thicken. Simmer until quite thick
(*consistency of pudding). Cool.

Combine chopped apples, 3/4 of the nuts, Cool Whip and
pudding* mixture. Place in bowl and top with remaining nuts.

Chill before serving.

Taffy Apple Salad 2

2 c. diced apples
1 egg, well beaten
1 (20 oz.) can chunk pineapple
1 1/2 c. Spanish peanuts
2 c. miniature marshmallows
1/2 c. sugar
1/2 Tbsp. vinegar
8 oz. Cool Whip
1 Tbsp. flour

Drain pineapple, save juice. Mix chunks with marshmallows; refrigerate overnight. Combine pineapple juice, egg,
sugar, vinegar and flour; heat over medium flame until thick.

Refrigerate overnight. Next day, mix in Cool Whip, sauce,
apples and peanuts. Refrigerate 2 hours before serving.

Taffy Apple Salad 3

1 (20 oz.) can chunk pineapple (save juice)
2 c. small marshmallows
1/2 c. white sugar
1/3 c. brown sugar
1 Tbsp. flour
1 egg, well beaten
1 1/2 Tbsp. white vinegar
1 (8 oz.) Cool Whip
2 c. diced, peeled apples
1 1/2 c. Spanish peanuts, salted

Drain pineapple; combine with marshmallows. Let stand
in refrigerator overnight.

1st Day: In saucepan over medium heat, mix together and
cook until thick, pineapple juice, both sugars, flour, egg and vinegar. Refrigerate overnight.

2nd Day: Add sauce to Cool Whip. Add remaining ingredients and chill 8 hours.

Snicker Salad

4 bananas, sliced
4 apples, cored and chopped (leave peel on)
4 Snickers candy bars, cut in small chunks
1 (8 oz.) container Cool Whip, thawed

Mix and serve.