Purdue Caramel Apple Salad

READY IN: 3hrs 30mins
Recipe by Cookin'Diva

I first enjoyed this salad in the Purdue cafeteria while visiting my kids in 2005. They call it a "salad" but it's more like a dessert.

Top Review by Merlot

Actually, I served this as a dessert. Everyone loved it and asked for the recipe. We particularly loved the salted peanuts in it. Great recipe, Cookin'Diva. Can't wait to make it again.

Ingredients Nutrition


  1. Drain pineapple very well; reserve 1/2 cup liquid and set aside. In a large bowl, combine drained pineapple and marshmallows. Allow this to sit so the marshmallows will soften while you are making the pudding.
  2. Pudding directions: In a saucepan, whisk flour and sugar together. Pour in 1/2 cup pineapple juice and beaten egg. Cook over medium heat, stirring until it comes to a boil. Allow to boil 1-2 minutes while whisking to thicken. Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling).
  3. Add cooled pudding to pineapple/marshmallow mixture. Stir in diced apples and Cool Whip.
  4. Place in 9x13 pan, sprinkle with nuts and cherry halves.
  5. Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get "runny".

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