First, place the crushed pineapple in a fine-mesh strainer and press firmly with the back of a spatula to remove all excess liquid. This step is crucial to prevent a watery salad. Next, combine the drained pineapple and miniature marshmallows in a medium bowl. Subsequently, set aside while preparing the cream base.

In a large mixing bowl, the vanilla pudding mix is whisked together with whole milk until the mixture begins to thicken. This process typically takes 2-3 minutes of continuous whisking. Afterward, the kosher salt is stirred in to enhance the overall flavor profile.

Once the pudding mixture has thickened, the frozen whipped topping is gently folded in using a rubber spatula. Care should be taken to maintain the light, airy texture of the whipped topping while ensuring complete incorporation.

The diced apples are immediately folded into the creamy mixture to prevent browning. Then, the salted peanuts are added for that signature crunch. Everything is mixed gently but thoroughly to ensure even distribution throughout the salad.

The reserved pineapple and marshmallow mixture is now folded into the apple mixture. All ingredients are combined until well incorporated. Finally, the bowl is covered with plastic wrap and refrigerated for at least 4 hours, allowing the flavors to meld beautifully.

Just before serving, caramel sauce can be drizzled over the top for an extra touch of sweetness and visual appeal. The salad is then served chilled in individual bowls or as a communal dish.