Instructions

• In a large bowl, combine the 3.4 oz package instant vanilla pudding mix and 3/4 cup milk. Whisk until smooth and thick (about 1–2 minutes).
• Add the 8 ounces Cool Whip (thawed but still cold) to the pudding mixture and fold gently with a spatula until evenly combined.
• On a cutting board, chop the 4 standard-size Snickers bars into small, bite-size pieces. Set aside a portion of the chopped Snickers pieces to use as a topping.
• Chop the 4 Granny Smith apples into small, bite-size pieces on the cutting board.
• Add the chopped apples and the remaining chopped Snickers pieces to the pudding mixture.
• Gently fold the mixture until the apples and Snickers are evenly distributed, being careful not to overmix.
• Transfer the salad to a serving bowl or dish. Top with the reserved Snickers pieces and drizzle caramel sauce over the top to taste.
• If the ingredients are already cold, serve immediately. If they are closer to room temperature, cover and chill for 30 minutes to 1 hour before serving.
• Note: the apples should remain acceptable for a few hours, but the salad may become watery the longer it sits. Storing the salad chilled will help keep it cold and fresh.