Reviewed: Oct. 17, 2009

Was apprehensive to use vinegar in this recipe, but somehow it worked. Put a dash of cinnamon and salt in the sauce, which made it better in my opinion. Only used about 4 oz of whipped topping. This was a fun recipe.

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mglover

Cooking Level: Intermediate

Home Town: Battle Ground, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Aug. 8, 2009

I was a little uncertain this would make enough dressing, but it was perfect! Absolutely delicious! This recipe was requested!

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Cookaholic

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 8, 2009

I followed exactly as written using fat-free cool whip and it was EXCELLENT. I had absolutely no problem with any separation or it being runny. It retained it's creamy sauce quite well and it tasted just as yummy when I ate leftovers the next day. This tastes JUST like a caramel apple - I love it!!

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Holly

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Reviewed: Apr. 16, 2009

Very yummy and sweet. I would have liked to see an estimated volume for the amount of pineapple juice. Though I'm sure it won't make or break the recipe!

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Seven

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 14, 2009

Brought this in for a pot luck, and my staff loved it! The only thing I added was a chopped up snicker bar...YUM!

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KatyP

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Reviewed: Jul. 23, 2008

I do not particularly care for apple salad. I prefer my apples sliced thin with a glob (and I mean a GLOB) of caramel dip on them. That fact aside, I decided to fix this for a family reunion and it was delicious. I used red delicious, because I doubled the recipe and they were on sale. I could see using both a sweet and tart apple for different flavor. I'm also not sure what the tapioca does for the recipe, as what I used didn't soften in the recipe. I may leave it out next time. I also used dry roasted peanuts and think I will use regular salted next time. Otherwise, it was a light summer dish, transported well, and was a huge hit!

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DRGREENE1096

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Reviewed: Jun. 8, 2008

I had this last night i COULDN'T stop eating it!!!Only the one I made had marshmellows and no peanuts or any nuts! But is was amazing I recommend this.

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irishweirdo

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Reviewed: May 27, 2008

LOVE this recipe. Though I substitute the peanuts for chopped pecans and I am considering adding mini marshmallows the next time I make it! Hmmm... Either way good stuff!

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lilrockstar

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Reviewed: Mar. 24, 2008

I love this Taffy Apple salad. I substituted corn starch for the flour to make it gluten-free, and it worked perfectly. I also used two red delicious apples and two granny smith apples for a little extra color.

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rdtoutopia

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Reviewed: Oct. 27, 2007

so very yummy!

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rofayah

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Reviewed: Sep. 26, 2007

Taste just like what you get a your local deli counter. My son would have ate the entire bowl tonight if I let him. This is a definite keeper for a twist for a salad with some BBQ's.

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Sep. 15, 2007

I have made this salad MANY times for picnics and summer meals over the past 4 years. EVERYONE always raves and wants the recipe. I usually do not mix it all up until shortly before serving and have never had problems with separation. THANK YOU for such a family and friend favorite!

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tennisgal12

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Reviewed: Sep. 9, 2007

I consider myself a pretty good cook and baker. All I could taste was the cider vinegar. I will never use this recipe again.

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THIN4LIFE

Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 2, 2007

Make as directed...no changes needed in any way, shape or form...I love this salad!!!! My daughter has a peanut allergy, so I had to use pecans...yummm!

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NOOP

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Reviewed: Apr. 30, 2007

This recipe was awesome! However I found I didn't have crushed pineapple so I just used the juice of can of pineapple chuck and omitted the pineapple. I also noticed too late the sauce was suppose to be done the night before -so I made it and popped in the freezer for about 30-45 min to cool it down. I turned out great using only the pineapple juice off 20oz can and freezing the sauce and serving the same day after mixing it up (no separation of the sauce either)

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dee dee

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Reviewed: Dec. 26, 2006

This was just what I was looking for. My aunt makes a similar salad without the nuts and adds bananas, marshmallows and whipping cream instead of cool whip. I wanted a lower fat version, and used fat free cool whip. The nuts made a great addition. I went ahead and added marshmallows and bananas at the end. Will make agian!!! I loved it!!

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SHERS54

Living In: Dallas, Texas, USA

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Reviewed: Dec. 6, 2006

I am not a big fan of taffy apple salad, but my mom is and asked me to print out a recipe for it. It same out really well and i didnt have any problems with seperating. I would also consider straining the egg and pineapple mixture after chilling it overnight and before adding it to the fruit and nut mixture. We normally add marshmallow and i didnt realize this recipe didnt include those until after i started. I just ended up folding them in after the cool whip. Overall, I would make this again.

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Kelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 1, 2006

Everyone loves this dish! I have tried various types of apples, but everyone prefers the Granny Smith for the tart/sweet combination.

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shoebabe

Cooking Level: Expert

Home Town: Tarpon Springs, Florida, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Nov. 29, 2006

I made this for Thanksgiving dinner. I used Gala apples - they’re my favorite for flavor, but don’t have the color that’s needed for this dish. I used quartered Maraschino cherries for color, just a half cup or so. It gave the salad a slightly pink hue and added a little flavor twist. To solve the “separation” issue that others mentioned, I made the sauce and refrigerated it. Then I combined the fruits in a large zipper bag, taking care to force out as much air as possible and refrigerated it separately. Just before serving, I folded in the chilled whipped topping. It got rave reviews.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Nov. 1, 2006

I was not too impressed with this and neither were my guests. The flavor was good, but the presentation was just wasn't. I made it the same day like others suggested, but it was still watery after sitting out for an hour or so. There was too much whipped topping and you couldn't even tell what was in it. Plus, people were turned off by the peanuts. I won't be making this again.

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