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Tags:
2019
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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.
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