I Made This Retro Midwestern Classic With My Leftover Snickers—And It Was Shockingly Delicious

This vintage treat is the perfect way to use leftover candy.

Now that Halloween has come and gone, you may be looking at that bucket full of candy, wondering what on earth to do with all of those trick-or-treat leftovers. There are tons of creative ideas for using Halloween treats, such as Halloween Candy Blondies, Leftover Halloween Candy Cookies, Butterfinger Cake, or even Pound Cake Bread Pudding with Leftover Halloween Candy. But have you ever thought of making a salad? Before you jump to judge, hear us out—we’ve got a retro Midwestern classic on deck and it’s crying out for that abundance of leftover Snickers.

From potlucks to holiday parties, the Midwest is known for its creative and delicious dessert salads. Classic dessert salads are typically made with ingredients like jello, whipped toppings, fruit and nuts, and even mayonnaise in some cases! I’d heard of strawberry pretzel salad, ambrosia, and even oreo fluff salad, but it was Apple Snickers Salad that really intrigued me and instantly caught my attention.

I won’t lie. I was a bit of a skeptic at first. But this dessert salad is actually very tasty! The recipe requires just five ingredients (including tart, crisp, fall friendly Granny Smith apples) and four easy steps to prepare, making it both festive and seasonal. It’s quick and easy to make, not overwhelmingly sweet, and packed with a variety of textures that makes it really fun to dig into. If you’ve got leftover Snickers in your Halloween haul, then this is the perfect opportunity to try a sweet Midwestern classic for yourself. Discover essential dishes you’ll find at a Midwestern potluck here.

How to Make Apple Snickers Salad

You need just a few ingredients for this retro classic: instant pudding, milk, whipped topping, leftover Snickers, and apples. First, you’ll whip up a package of instant butterscotch pudding. Then, stir a container of whipped topping, like Cool Whip, into the prepared pudding. Next, cut about six full size Snickers into bite-sized pieces, and fold the pieces into the pudding mixture. Finally, you’ll peel, core, and chop three Granny Smith apples before folding them into the mixture. And just like that, you’re ready to serve salad for dessert!

Get the recipe: Apple Snickers Salad

Tips and Swaps, According to Allrecipes Members

• Do I have to use instant pudding? Some Allrecipes members who made this recipe with regular pudding mix reported “soupy results.” Those who have experience with this dessert salad say that you must use instant pudding, or else you’re likely to wind up with soupy, rather than thick and creamy.

• What if I can’t find Granny Smith apples? You can use any apples for this recipe, but Granny Smith is ideal because they bring a slightly tangy flavor and very crisp texture to the mix, which is a good balance with the other, sweeter and creamier ingredients. However, some Allrecipes members say they love to use red apples like Pink Lady and Gala, as they also have a powerful crunch to them. You can always mix and match, as well!

• What if I can’t find, or don’t like, butterscotch pudding? I made a version of this with vanilla pudding and it was equally delicious! It’s not quite as rich as butterscotch, but I actually preferred it that way. If you opt out of butterscotch, many Allrecipes members recommend vanilla pudding as the best swap.

• Do I have to use whole milk? For classic thick and creamy results, Allrecipes members recommend either whole milk or half and half. Some people claim that skim or 1% milk will result in a soupier texture. Best to stick to the recipe on this one, or swap for something even creamier like half and half.

• Can I make this ahead of time? While you can serve this as soon as it’s ready, some Allrecipes members actually recommend preparing this ahead of time and refrigerating it overnight so the mixture can thicken even more, making it extra creamy and fluffy. If you’re preparing it ahead of time, consider adding the apples closer to serving in order to reduce the risk of browning.