Comida Kraft
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Apple and Taffy Salad

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8-10 cups

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Make It

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  • Combine flour, vinegar, beaten egg with the juice drained from crushed pineapple and heat until thickens. Refrigerate overnight.
  • Mix marshmallows with pineapple and refrigerate overnight.
  • Next day fold thickened sauce into Cool Whip. Add to pineapple mixture and add diced apples and Spanish nuts. Keep refrigerated until you serve.


I like to drizzle a little caramel syrup over the top before I serve it. Great hit in the summer and at Thanksgiving.

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