Wash and dry the apples well. Core them and cut into small bite-sized cubes. Toss the diced apples with lemon juice in a large bowl to keep them fresh and bright.

Place the Snickers bars in the freezer for about ten minutes. Chop them into chunky bite-sized pieces. This makes cutting easier and keeps the caramel from sticking too much.

In a medium bowl, whisk together the dry pudding mix and cold milk. Mix for about two minutes until slightly thickened. Add sour cream and vanilla extract, then stir until smooth.

Gently fold the whipped topping into the pudding mixture. Use slow motions to keep it light and fluffy. The mixture should look creamy, airy, and well blended without losing volume.

Add the diced apples and chopped Snickers into the creamy mixture. Fold everything together gently until all pieces are evenly coated with the rich pudding mixture.

Taste the mixture and adjust if needed. Add a little extra sour cream for tang or a drizzle of caramel for sweetness. Mix gently again to keep the texture smooth and balanced.

Cover the bowl and place it in the refrigerator. Chill for at least one hour so the flavors blend together and the texture becomes thicker and more delicious.

Before serving, give the salad a gentle stir. Transfer to a serving bowl and garnish with extra Snickers pieces if desired. Serve cold and enjoy every creamy, crunchy bite.