Caramel Apple Fluff Recipes

Steps:

• Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Steps:

• In a small bowl, beat cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Serve with apple slices.

Steps:

• Mix the cool Whip and pudding mix.
• Add the apples, and mix it up.
• You can add the chopped nuts on top if you like.
• Note: I used Granny Smith apples because it is really sweet. ALSO, I added 2 scoops of unflavored protien powder.

Steps:

• Mix dry pudding and pineapple.
• Add apples and cool whip.
• Refrigerate for about 2 hours before serving.