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apple salad in a white container covered with crushed butterfinger candy bar.
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Butterfinger Apple Salad

This Butterfinger Apple Salad is the ultimate potluck dessert! Filled with peanut butter and candy, the apples add a wonderful crunch.
Prep Time20 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: 5

Ingredients

  • 1 3.4 ounce box Instant vanilla pudding mix
  • 1 ½ cups (355ml) nonfat milk
  • ¼ cup (67g) peanut butter
  • 1 8 ounce container Cool Whip (any kind)
  • 12 Fun Sized Butterfinger candy bars chopped or processed in a food processor (about 2 cups)
  • 5-7 Granny Smith apples cored and diced (5 large or up to 7 small; I left the skins on mine)

Instructions

  • Whisk pudding mix and milk in a large bowl. Let set up for about 5 minutes. Whisk in peanut butter (or you can use hand mixer). Try to get as many lumps out as possible.
  • Fold the Cool Whip into the pudding mixture. Stir in 1 1/2 cups of the chopped Butterfingers. Stir in the apples. Chill for at least 1 hour before serving. Store in an airtight container for up to 3 days, but it’s best eaten one day 1. Top with remaining Butterfinger crumbs before serving.

Video

Notes

  • Try to get as many lumps out as possible when whisking in the ingredients 
  • To add an extra crunch to your apple salad, throw in some pecans or chopped peanuts
  • You can use sugar free pudding mix and sugar free whipped topping if you want to lower the added sugar in the recipe.
  • I love the tart and sweet mix of granny smith and the sweet pudding, but you can use any kind of apples.

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 86g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 262mg | Potassium: 442mg | Fiber: 5g | Sugar: 56g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg

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