Caramel Apple Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows
Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.