Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine pudding mix and pineapple. Add the apple, marshmallows and peanuts. Fold in whipped topping. Chill until serving.
Time 6m Yield 8 Number Of Ingredients 4 Steps:
In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.
Time 30m Yield 2 cups. Number Of Ingredients 6 Steps:
In a small bowl, beat cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Serve with apple slices.
Time 1h40m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 F (175 degree C). In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Time 3h5m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Peel and core apple. Cut into thin slices; cut each slice in half crosswise. Arrange in bottoms of 6 (6-oz) ungreased custard cups. In heavy 2-quart saucepan, mix 3/4 cup sugar and the water. With pastry brush dipped in water, wash any sugar off inside of pan. Without stirring, cook over medium-high heat 5 to 6 minutes or until mixture begins to turn amber in color. Gently swirl pan as mixture darkens to golden brown (watch carefully, as mixture can burn in seconds). Immediately remove from heat. Carefully pour over apples in custard cups. Place custard cups in 13x9-inch pan. In medium bowl, beat eggs, egg yolks, 1/2 cup sugar and the vanilla with electric mixer on medium speed until well combined. Gradually beat in whipping cream until blended. Carefully pour over caramel mixture in cups. Place pan with cups in oven; pour hot water into pan until about halfway up sides of custard cups. Bake 50 to 60 minutes or until knife inserted in center comes out clean (apples may float to top). Remove cups from water; place on wire rack. Cool 30 minutes. Refrigerate until completely chilled, about 1 hour. To unmold, run thin knife around inside edge of each cup. Place bottom of cup in hot water for 30 to 60 seconds to loosen caramel. Unmold onto individual dessert plates. Store in refrigerator.
Time 2h5m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Mix dry pudding and pineapple. Add apples and cool whip. Refrigerate for about 2 hours before serving.
Time 30m Yield 10-12 serving(s) Number Of Ingredients 6 Steps:
In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.). In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined. Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares–you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
Time 1h Yield 5 apples Number Of Ingredients 6 Steps:
Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.
