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Purdue Caramel Apple Salad

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“I first enjoyed this salad in the Purdue cafeteria while visiting my kids in 2005. They call it a "salad" but it's more like a dessert.”
3hrs 30mins

Ingredients Nutrition


  1. Drain pineapple very well; reserve 1/2 cup liquid and set aside. In a large bowl, combine drained pineapple and marshmallows. Allow this to sit so the marshmallows will soften while you are making the pudding.
  2. Pudding directions: In a saucepan, whisk flour and sugar together. Pour in 1/2 cup pineapple juice and beaten egg. Cook over medium heat, stirring until it comes to a boil. Allow to boil 1-2 minutes while whisking to thicken. Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling).
  3. Add cooled pudding to pineapple/marshmallow mixture. Stir in diced apples and Cool Whip.
  4. Place in 9x13 pan, sprinkle with nuts and cherry halves.
  5. Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get "runny".

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