Butterfinger Apple Salad
This Butterfinger Apple Salad is the ultimate potluck dessert! Filled with peanut butter and candy, the apples add a wonderful crunch.
Servings: 8 servings
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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