Search
Search
Home
Favorites
Publisher Post
Mustard Seed Moments
Great Conversations
Recipes
Do You Know?
Trippin'
Magazine Archives
Piney Woods Archive
Lake Conroe Archive
Eastex Archives
Advertise with Us!
FAQ
Contact & Share
Desserts
Recipes
Salads
Tags:
2019
,
Piney Woods
Candy Bar Salad
Postcards Magazine
November 13, 2019
Share
Ingredients:
1 (8 oz) container frozen whipped topping, thawed
1 (3.5 oz) pkg instant French vanilla pudding
2 Granny Smith apples, cored and chopped
2 bananas, sliced
2 (2.16 oz) chocolate-coated caramel-peanut nougat candy bars chopped
Directions:
In a bowl, whisk the frozen whipped topping with French vanilla pudding mix until smoothly combined. Mix the apples, bananas, and chopped candy bars into the pudding mixture. Refrigerate until ready to serve.
Tags:
2019
Piney Woods
Previous Article
Sugarless Pumpkin Pie
Next Article
Holiday Bean Salad
You Might also Like
Business Focus: Meditrim
Rosa Coss
December 31, 2019
Business Focus: All Pawn 2
Ruth Fields
December 31, 2019
Honey and Bourbon Meatballs
Postcards Magazine
December 6, 2019
Easy Eggnog Shake
Postcards Magazine
December 6, 2019
Officers on Horseback
The San Jacinto Professional Building
Operation Pets Alive
Chad Zunker
Southern Raised
Recent Posts
Tomato Basil Soup
Recipes
Sugar Snap Pea and Blueberry Salad
Recipes
Best Strawberry Cake from Scratch
Recipes
Spinach and Chicken Enchiladas
Recipes
Ground Beef Spinach Casserole
Recipes
Related Stories
Business Focus: Meditrim
Business Focus: All Pawn 2
Honey and Bourbon Meatballs
Easy Eggnog Shake
Next Up
Holiday Bean Salad
Postcards Magazine
November 13, 2019