Ingredients40 m servings 181 cals
- 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.
Per Serving: 181 calories; 10.8 g fat; 20 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 228 mg sodium. Full nutrition
ReviewsRead all reviews 6
This turned out great, and everyone at my potluck loved it. I peeled the apples and used 1 granny smith and 1 honeycrisp. I used pineapple tidbits with all the juice because I accidentally bough...
Love this recipe! I used Granny Smith apples - left the peeling on for fiber, flavor, texture and color. I also used fat free Cool Whip and sugar-free instant butterscotch pudding mix. I was a...
Simple and delicious. I made a double batch today for company and I think I will save this to add to my recipe rotation. Mmmmmmm!!!!
I thought this salad was very tasty and not overly sweet. I used some salted caramel coated peanuts with a bit of leftover toffee bits for a bit more texture. I needed a vegan and gluten-free ...