Caramel Apple Salad (Thank you MaryEllen Frederick, Friday)
(4 pts plus in a cup) Makes 5 Servings
1 22 ounce pineapple chunks in their own juice, drained very well
4 medium apples, cut up any way (I leave the skins on)
1 package sf ff butterscotch pudding (could use vanilla, but then it wouldn't be Caramel Apple Salad)
1 8 ounce Cool Whip free
Whisk the pudding mix with the Cool Whip. Put the apples and the pineapple in a bowl, add the pudding and Cool Whip mixture, and mix. Refrigerate for an hour or so. If you keep the bowl covered it should stay fresh for a couple of days.
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