Caramel Apple Salad

The Record’s “Recipe of the Week”:
Caramel Apple Salad by Julie Morrison

8 oz. container Cool Whip
1 pkg. (small box) instant butterscotch pudding
8 oz. can crushed pineapple, undrained
3 cups apples, diced
1 cup dry roasted peanuts
1 cup marshmallows

Mix together the Cool Whip, pudding, and crushed pineapple with the juice. Add the apples, nuts, and marshmallows. Store in the refrigerator.