RECIPE FROM "SANDY'S
Caramel Apple Salad
Contributed by Doree Donley
1 container (8-oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8-oz) crushed pineapple with juice
3 cups diced apples
1 cup dry roasted nuts
1 cup marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple with juice.
Add apples, roasted nuts and marshmallows.
Keep in refrigerator until ready to serve.