In a large bowl combine the milk and vanilla pudding. Let stand for 1 to 2 minutes or until the pudding starts to set up. Gently fold in the remaining ingredients. Refrigerate until ready to serve.
I like to reserve a few chopped candy bars to garnish the salad with.
This is best made and served on the same day. It can be made several hours in advance but it's not best to make and let sit overnight.
Most recipes call for only Granny Smith apples but I like to add a little color and add in a few red apples.
I have used vanilla, french vanilla, and cheesecake flavored pudding in this salad and they are all great choices. My favorite happens to be the cheesecake!
If you prefer you can also make your own whipped cream to replace the cool whip with, whip 1 1/2 cups cold heavy whipping cream with 1/4 cup powdered sugar until stiff peaks. Choosing this option it's best to make the salad only a few hours before serving.