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Snickers Salad

Snickers Apple Salad

A wildly popular, no-bake Midwestern treat! Crisp tart apples and chopped Snickers candy bars are folded into a fluffy vanilla pudding mixture for the ultimate sweet dessert salad.
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Prep Time 15 minutes
1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 6 full-size Snickers candy bars
  • 4 medium Granny Smith apples
  • 1 box 3.4 ounces instant vanilla pudding mix
  • 1/2 cup whole milk cold
  • 1 tub 8 ounces frozen whipped topping, thawed (like Cool Whip)
  • Caramel sauce for drizzling (optional)

Equipment

  • Large mixing bowl
  • Cutting board and sharp chef knife
  • Silicone spatula
  • Wire whisk

Method
 

  1. Chop the Ingredients: Cut the Snickers candy bars into small, bite-sized pieces. Wash and core the Granny Smith apples, then chop them into bite-sized chunks to match the size of the candy. Leave the skins on the apples for extra color and crunch. Set a small handful of both the chopped apples and candy aside for garnishing later.
  2. Mix the Pudding Base: In a large mixing bowl, vigorously whisk together the dry instant vanilla pudding mix and the cold whole milk. The mixture will be incredibly thick.
  3. Fold in the Whipped Topping: Use a silicone spatula to gently fold the thawed whipped topping into the thick pudding mixture until completely combined and fluffy.
  4. Combine and Plate: Fold the chopped apples and Snickers pieces into the fluffy pudding mixture until everything is evenly coated. Transfer the finished dessert salad into a simple white serving dish to let the vibrant green of the apples beautifully stand out against the fluffy white dressing.
  5. Chill and Serve: Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 1 hour to let the flavors meld and the apples soften slightly.
  6. Garnish: Right before serving, top the salad with the reserved chopped apples and candy pieces, and finish with a generous drizzle of caramel sauce if desired.

Notes

Apple Varieties: Granny Smith apples are highly recommended because their firm texture holds up well in the dressing, and their tartness perfectly balances the sweet candy. If you must substitute, choose another crisp apple like Honeycrisp or Pink Lady.
Preventing Browning: The pudding mixture naturally coats the apples and prevents them from oxidizing too quickly. However, if you are making this more than a few hours in advance, you can toss the chopped apples in a teaspoon of lemon juice before folding them into the salad.
Storage: This dessert salad is best enjoyed on the same day it is made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. The candy pieces may begin to soften and bleed into the pudding after the first day.