Caramel Apple Jello Salad Food

MOIST CARAMEL APPLE CAKE BY JELL-O

Steps:

• Heat oven to 350 degrees F.
• Beat first 6 ingredients in large bowl with mixer until blended. Stir in apples. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. Cool 10 min. or until slightly thickened. Drizzle over cake just before serving.

SNICKERS CARAMEL APPLE SALAD

Steps:

• Mix cool whip and dry pudding mix together.
• Chop apples and chilled Snickers.
• Mix together.
• Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
• Drizzle caramel sauce over salad and sprinkle peanuts on top.
• Chill for at least an hour-- Voila!

CARAMEL APPLE JELLO SALAD

Steps:

• For complete instructions, visit the original site at https://www.sixsistersstuff.com/recipe/caramel-apple-jell-o-salad/

CARAMEL APPLE SHOT

Steps:

• Measure into an ice filled cocktail shaker.
• Shake and strain into a shot glass.
• Serve.

CARAMEL APPLE JELLO SALAD

Steps:

• In a bowl, combine the instant vanilla pudding and buttermilk and beat for 2 minutes, or until fully combined and thickened.
• Fold in the 16 ounce container of Cool Whip, until fully combined.
• Dice up the Granny Smith apples and the Twix bars into bite size pieces, then fold into the mixture.
• Refrigerate until ready to eat.
• Drizzle with caramel sauce for garnish.

CARAMEL APPLE FLUFF

Steps:

• In a small bowl, combine pudding mix and pineapple. Add the apple, marshmallows and peanuts. Fold in whipped topping. Chill until serving.

CARAMEL APPLE JELL-O® SHOTS

Steps:

• Halve apples cutting them from the stem down. Use a melon baller to hollow the apples, leaving enough flesh for the shells to hold their form. Squeeze lemon juice over the apples to reduce browning; arrange onto a baking sheet.
• Stir hot chocolate into boiling water in a saucepan off heat until smooth. Stir coconut milk into the cocoa mixture. Sprinkle gelatin over the cocoa mixture and leave undisturbed 1 to 2 minutes.
• Place saucepan over medium-low heat. Stir gelatin into the cocoa mixture. Add sugar; stir to dissolve sugar into the mixture. Drop yellow food coloring into the mixture. Remove saucepan from heat and cool mixture slightly.
• Pour cocoa mixture into the apple shells. Refrigerate 8 hours to overnight.
• Cut each apple half into 4 wedges; serve immediately.

CARAMEL APPLE SALAD

Steps:

• In a large bowl, whisk milk and pudding mix for 1 minute (mixture will be thick). Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Chill until serving. Sprinkle with peanuts.