Ingredients:

  • 1 (16 oz) tub (450 g) Frozen Whipped Topping, thawed
  • 1 (3.4 oz) box (96 g) Instant Vanilla Pudding Mix (must be instant)
  • 1/4 cup (60 ml) Whole Milk
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 4 large (Approx. 700 g) Granny Smith Apples, cored and chopped
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 8 bars (Approx. 450 g) Snickers Candy Bars (standard size), roughly chopped
  • 1/2 cup (75 g) Salted Peanuts, dry roasted
  • 2 tbsp (30 ml) Salted Caramel Sauce (for drizzling)
  • 2 tbsp (25 g) Chopped Snickers pieces or extra Peanuts (for garnish)

Instructions:

  1. Chop and Protect: Core and chop the Granny Smith apples into uniform, bite-sized pieces. Immediately toss the chopped apples with the fresh lemon juice in a small bowl to prevent browning.
  2. Candy Prep: Roughly chop the 8 standard-sized Snickers bars and the 1/2 cup of salted peanuts. Set aside approximately 2 tablespoons of both for the final garnish.
  3. Create the Cream Base: In a large bowl, whisk together the thawed whipped topping, the whole milk, and the vanilla extract until just smooth. Gradually whisk in the instant vanilla pudding mix powder for about 30 seconds until the mixture thickens slightly and is well combined.
  4. Fold and Incorporate: Add the lemon-tossed apples, the chopped Snickers bars, and the bulk of the salted peanuts to the cream base. Using a large rubber spatula, gently fold the mix-ins into the cream base until everything is just coated. Avoid aggressive mixing to maintain volume.
  5. Chill and Set: Spoon the mixture into your chosen serving dish. Cover with cling film and refrigerate for a minimum of 60 minutes. Chilling is vital to allow the cream base to firm up.
  6. Garnish and Serve: Just before serving, drizzle the salted caramel sauce decoratively over the top. Sprinkle the reserved chopped Snickers pieces and salted peanuts over the caramel and serve immediately.