Ingredients:

  • 2 cups Heavy Whipping Cream (Cold)
  • 1 x 3.4 oz packet Instant Vanilla Pudding Mix
  • ½ cup Cold Milk (Whole or 2%)
  • ¼ cup Powdered (Icing) Sugar
  • 1 teaspoon Vanilla Extract
  • 6 Standard Size Snickers Bars (Approx. 300 g)
  • 4 large Crisp Apples (Granny Smith or Honeycrisp)
  • 1 tablespoon Lemon Juice
  • ¼ teaspoon Sea Salt

Instructions:

  1. Chop the Snickers bars into bite-sized pieces (about 1.5 cm/½ inch cubes). Set aside about ¼ cup for garnish.
  2. Core and chop the apples. Immediately toss the chopped apples with the 1 tablespoon of lemon juice to prevent browning. Drain any excess liquid.
  3. In the chilled mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar until soft peaks form using the whisk attachment of your mixer.
  4. In a separate small bowl, quickly whisk together the instant vanilla pudding mix and the cold milk until just combined; it will become thick very quickly.
  5. Gently fold the activated pudding mixture into the soft-peak whipped cream using a rubber spatula until stabilized and no streaks of pudding remain.
  6. Gently fold the chopped, lemon-tossed apples, the majority of the chopped Snickers bars, and the pinch of sea salt into the stabilized cream base.
  7. Fold until just combined. Avoid overmixing, which will deflate the cream and make the salad watery.
  8. Transfer the Snicker Salad to a serving dish and cover tightly with plastic wrap.
  9. Refrigerate for a minimum of 60 minutes. This chilling time allows the pudding to fully set and the flavors to marry properly.
  10. Just before serving, top the salad with the reserved chopped Snickers pieces and serve immediately.