1 1/2 cups cold milk
1 package (3.5 oz.) instant vanilla pudding mix
1 (8 oz.) carton frozen whipped topping, thawed
6 cups chopped Granny Smith apples (about 4 large apples)
1 cup halved seedless red grapes
4 bar (2 oz.) Snickers candy bars, cut into 1/2-inch pieces
2 Tablespoons chopped peanuts
Gather the ingredients.
In a large bowl, whisk together the cold milk and pudding mix for 2 minutes.
Let stand until soft-set, about 2 minutes.
Fold in the thawed whipped topping.
Fold in the chopped apples, grapes, and half of the chopped Snickers candy bars.
Cover and refrigerate for at least 30 minutes or until ready to serve.
When ready to serve, top with the remaining candy bar pieces and the chopped peanuts.
How to Store
This recipe can be prepared the night before you intend to serve the salad—just top with Snickers and peanuts right before serving. Any longer than that and the fruit will begin to weep and water down the wonderful creaminess of the dressing.
Any leftovers after serving should be stored in an airtight container and kept in the refrigerator for up to two days.
If you prefer, you can make this recipe using homemade whipped cream rather than whipped topping. Once the cream is whipped, measure about eight ounces or two cups of the whipped cream to equal the same amount as the container of whipped topping.
For an alternate presentation, this recipe can also be assembled as a trifle rather than as a salad. Simply layer the fruit followed by the pudding and whipped topping, and chopped snickers in a large trifle bowl or in individual-sized trifle bowls. Continue layering until you reach the top of the bowl. Be sure to finish with a sprinkle of chopped Snickers bars and the chopped peanuts for perfect presentation.