This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.
Caramel Apple Fruit Cup – Serves 12
1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.
Cook one box of butterscotch pudding according to directions. Cool completely. Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine. Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.