Ingredients
Scale
20 oz can of crushed pineapple (do not drain)
3.4 oz package of instant butterscotch pudding
2 cups of mini marshmallows
3 red apples (diced)
8 oz container of cool whip
1/2 cup of caramel topping
Instructions
- In a large bowl add the crushed pineapple and butterscotch pudding mix
- Stir until the pudding mixture is combined with the crushed pineapple.
- Add the mini marshmallows and stir.
- Chop the apples up into chunks, leaving the skin on and no core.
- Add the apple to the bowl and stir together.
- Add the cool whip and fold together using a silicone spoon. Fold until the color is completely changed into a very light orange brown color.
- Drizzle the caramel all over top.
- Cover and refrigerate for 1 hour.
- Serve with your favorite sweet cracker and enjoy!
Notes
- Store in an airtight container in the fridge for 3-4 days.
- Make sure not to drain the juice from the crushed pineapple. Add that to the bowl as well to get the right consistency.
- You can use crackers to scoop the fluff out or scoop it into little bowls and eat it as individual servings.
- So your final stir BEFORE you drizzle the caramel!
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Category: Sweet Treats