Butterscotch Isle Apple Salad Recipes

APPLE BUTTERSCOTCH FLUFF SALAD

Steps:

• Mix together apples, pineapple, Cool Whip, pudding mix, and brown sugar until well combined.
• Gently stir in miniature marshmallows. Refrigerate at least two hours before serving.

BUTTERSCOTCH FRUIT SALAD

Steps:

• Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in the pineapple and whipped topping. Cover and refrigerate overnight.

STOVETOP BUTTERSCOTCH APPLES AND CRANBERRIES

Steps:

• Place cranberries in a small bowl and cover with very hot water; set aside.
• Melt butter in a large heavy pot over high heat. Scrape in vanilla seeds; discard pod. Add brown sugar and salt and cook, stirring, until combined. Add apples and cook, stirring often, until apples are soft and liquid is almost completely evaporated, 15-20 minutes.
• Transfer apple mixture to a large serving bowl. Drain cranberries, add to apple mixture, and toss to combine.

CARAMEL APPLE SALAD (FLUFFY APPLE SALAD)

Steps:

• In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
• In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
• Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.

APPLE BUTTERSCOTCH BARS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
• Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
• Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
• Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.

BUTTERSCOTCH APPLE PIE

Steps:

• Melt butter; add flour, sugar and hot water.
• Cook until thick; add apples.
• Cook until tender; add vanilla.
• Put in baked pie shell; cool.
• Serve with whipped cream.
• Bake shell ahead of time.
• I have not tried this yet.

BUTTERSCOTCH APPLE TREAT

Steps:

• In a large bowl, combine apples, marshmallows, peanuts, pineapple and raisins if desired. Combine whipped topping and dry pudding mix; fold into fruit mixture and mix well. Refrigerate until serving.

BUTTERSCOTCH ISLE APPLE SALAD

Steps:

• 1. In a large bowl combine the pudding mix and milk with a wire wisk. Let it set in the fridge for 5 minutes.
• 2. Next after pudding has set, blend in the cool whip, crushed pineapple with juice and coconut extract.
• 3. Add the apples and coconut to the butterscotch mix. Blend it well.
• 4. Finish it off with a sprinkle of the extra coconut on top.
• 5. Refrigerate for at least 15 minutes before serving.