Kitchen to Kitchen

From Kitchen to Kitchen:
Sharing recipes, pictures and thoughts with our extended family

Monday, April 18, 2011

Candy Bar Salad


1 large 16 ounce carton of whipped topping
1 small box of powdered vanilla instant pudding
1 large (King Size) frozen candy bar
1 granny smith apple

You should really plan to make this salad weekly throughout the summer so you can try a different kind of candy bar each week. Our personal favorites are Butterfingers, Baby Ruth and Snickers.
I just keep a bunch of candy bars in the freezer for when the motivation for this meal hits.


1. Freeze the candy bar
2. Put the candy bar into a zip lock bag and hit with a hammer or meat tenderizer to break ti apart into small pieces
3. Peel and core the apple
4. Cut the apple into small pieces
5. Mix everything together
6. Put in the fridge for at least an hour