• Tastes-like-taffy-apple dressing:
• 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
• Salad:
• 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)

1. Combine brown sugar, cornstarch, lemon juice, egg and pineapple juice in a small saucepan.
2. Cook over medium heat, stirring constantly, until thickened.
3. Transfer mixture to a medium bowl.
4. Cover surface of mixture with plastic wrap or wax paper.
5. Refrigerate for at least 1 hour or overnight.
6. Fold in cool whip and almond extract to chilled mixture.
7. Mix in fruits, marshmallows and nuts.

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!