TAFFY APPLE DELUXE SALAD
1/2 cup light brown sugar, packed
1 tablespoon cornstarch
2 tablespoons lemon juice
Reserved juice from 1 (20 oz) can pineapple chunks
1 large egg, beaten
1 (8 oz) carton Cool Whip
1/8 teaspoon almond extract
1 ( 20 oz) can pineapple chunks, drained, reserving juice/syrup
2 cups miniature marshmallows
5 medium-size delicious apples, cored and cubed (about 6 to 7 cups)
1 cup salted dry roasted peanuts, chopped
maraschino cherries and lychees, halved (optional)
Combine brown sugar, cornstarch, lemon juice, egg and pineapple juice in a small saucepan.
Cook over medium heat, stirring constantly, until thickened.
Transfer mixture to a medium bowl.
Cover surface of mixture with plastic wrap or wax paper.
Refrigerate for at least 1 hour or overnight.
Fold in cool whip and almond extract to chilled mixture.
Mix in fruits, marshmallows and nuts.
Pairs Well With
I used to make fruit salads the old fashioned way - fruits swimming in a rich nestle cream and condensed milk dressing. Then one day Titah Linda of Filipiniana Restaurant made me taste her taffy apple salad version, I fell in love with it. This is my version!