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white bowl filled with fully white stuff, apple chunks snicker chunks and caramel syrup. On the side is red and green apples
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Apple Snicker Salad

This Apple Snicker Salad is a beautifully layered dessert that is perfect for cookouts and backyard BBQs! Yes, it's just like Grandma used to make!
Course Dessert
Cuisine American
Keyword apple snicker salad
Prep Time 5 minutes
resting time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 385kcal
Author Cindy Gordon | Vegetarian Mamma

Ingredients

  • ¾ cup milk cold
  • 3.4 oz instant pudding vanilla (1 package)
  • 8 oz cool whip
  • 5 cups apples diced, about 6 small granny smith and honeyscrisp apples
  • 1 T lemon juice
  • 2 cups Snickers chopped (5-6 King sizes Snickers bars)
  • 1 cup marshmallows mini
  • ¼ cup caramel

Instructions

  • Toss the diced apples with lemon juice to prevent browning.
    diced apples in a glass bowl with hand pouring lemon juice on top
  • In a large bowl, combine the milk and instant vanilla pudding mix until smooth.
    glass bowl with whisk and instant pudding and milk
  • Gently fold in the Cool Whip until incorporated.
    glass bowl with pudding (yellow) and cool whip on top with napkin to left
  • Fold in the diced apple, Snickers bars, and mini marshmallows into the pudding mixture, reserving ¼ cup of Snickers for serving. Refrigerate for at least an hour before serving.
    diced apple, Snickers bars, and mini marshmallows on top of pudding mixture
  • To serve, drizzle with caramel sauce and sprinkle with remaining diced Snickers bars.
    white bowl filled with fully white stuff, apple chunks snicker chunks and caramel syrup. On the side is red and green apples

Video

Notes

  • You can make this recipe dairy-free by using non-dairy milk, such as almond milk, non-dairy pudding mix (many are already dairy-free!), non-dairy whipped topping (CocoWhip is dairy-free), and dairy-free caramel sauce. 
  • You can use other flavors of pudding mix, such as butterscotch or caramel for this recipe. 
  • Store leftovers in the refrigerator in an airtight container for up to 2 days. It’s best served in the same day for optimal texture. 
  • I used a combination of apples - honeycrisp and granny smith. Both are very crisp, which hold up well in the salad. I like the tartness from the granny smith and the crisp sweetness from the honeycrisp. The combination is great, but you can also just use one variety if you prefer. 
  • I prefer to leave the skin on my apples for this recipe. It adds additional texture. You can peel the apples if you prefer.

Nutrition

Calories: 385kcal | Carbohydrates: 67g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 222mg | Potassium: 290mg | Fiber: 3g | Sugar: 53g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 0.4mg