Salad: United States – Minnesota (Upper Midwest) – Snicker Salad

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 11 oz (315 g) chopped Snickers bars (about 6 full-size bars)
- 3 medium apples, cored and diced (about 1 lb / 450 g), use tart varieties like Granny Smith or Honeycrisp
- 1 (8 oz / 227 g) tub whipped topping, thawed (such as Cool Whip)
- 1 (3.4 oz / 96 g) package instant vanilla pudding mix
- 1 cup (240 ml) cold milk
- 1 cup (50 g) mini marshmallows
- 1/2 cup (70 g) chopped salted peanuts, plus extra for garnish
- 1 tbsp (15 ml) fresh lemon juice

Instructions

Short Description:
A sweet, creamy "salad" of chopped Snickers bars, crisp apples, mini marshmallows, peanuts, and whipped topping, often served as a side or potluck dish in the Upper Midwest.

Regional Notes:
This Minnesota/Upper Midwest version emphasizes the dessert-like salad tradition common at potlucks and family gatherings: chopped candy bars and fruit folded into a stabilized whipped-pudding base. It differs from simpler candy-fruit mixes by using instant vanilla pudding to set the texture and salted peanuts for contrast, reflecting local tastes for sweet-salty combinations.

1. Toss the diced apples with the lemon juice in a medium bowl; set aside to let flavors mingle and to slow browning.
2. In a separate mixing bowl, whisk the instant vanilla pudding mix with the cold milk until smooth and slightly thickened, about 1–2 minutes.
3. Fold the thawed whipped topping into the prepared pudding until evenly combined and fluffy.
4. Gently fold in the chopped Snickers bars, mini marshmallows, chopped peanuts, and the lemon-coated apples until everything is evenly distributed. Reserve a little chopped Snickers and peanuts for garnish if desired.
5. Transfer the salad to a serving bowl, smooth the top, and sprinkle the reserved Snickers pieces and peanuts over the surface.
6. Chill the salad in the refrigerator for at least 1 hour (better if 2–4 hours) to allow the pudding to set and flavors to meld.
7. Serve cold as a salad course or side dish. Keep refrigerated; best eaten within 24–48 hours.