• 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!