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Tags:
2019
,
Piney Woods
Candy Bar Salad
Postcards Magazine
November 13, 2019
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Ingredients:
1 (8 oz) container frozen whipped topping, thawed
1 (3.5 oz) pkg instant French vanilla pudding
2 Granny Smith apples, cored and chopped
2 bananas, sliced
2 (2.16 oz) chocolate-coated caramel-peanut nougat candy bars chopped
Directions:
In a bowl, whisk the frozen whipped topping with French vanilla pudding mix until smoothly combined. Mix the apples, bananas, and chopped candy bars into the pudding mixture. Refrigerate until ready to serve.
Tags:
2019
Piney Woods
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