Caramel Apple Salad Wednesday, September 12, 2007

Ingredients

1st Place
Wisconsin State Fair

1 20 oz. can crushed pineapple in juice, undrained
1 pkg instant butterscotch pudding, sugar free works fine
5 large apples, diced
8 oz carton whipped topping, thawed, fat free works well
chopped pecans

Directions

Stir pudding mix into pineapple and mix well. Fold in apples and whipped topping. Refrigerate at least 3 hours. Top with pecans. Toast pecans for extra flavor.

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