The first time I heard of Waldorf salad I thought “it’s goyishe charoset!”
A Waldorf salad contains lettuce? 
It’s often served on a lettuce leaf bed.
That’s how my grandmother always made it.
Yes, but mostly because it’s left over from passover. The 5 pound package costs about the same as 2 pounds, so when i host i buy 10 pounds, which is a lot then I’ll need. (But 5 pounds might not be enough. In fact, this year we went through a little more than 2 pounds even not hosting.)
I like it as breakfast cereal. (Break into not sized pieces. Or into a bowl with some blueberries. Add milk.)
I enjoy charoset, but never eat it outside passover. I’ve never seen it served like bonbons, only as a spread to put on matzo.
We sometimes have a matzo brei for dinner. And matzo with soft butter is divine.
This talk of matzo is reminding me of an Egyptian food called rokak. If you look it up on Google, it will tell you it refers to a meat pastry made with sheets of unleavened dough, kind of like big crackers (or matzo). But when I lived in Egypt and bought “rokak,” I was just buying the sheets. You could do all sorts of good things in the kitchen with them, just as you can with matzo. I’m sure a food historian could trace the connections.
I think rokak is just another variation on phyllo dough, part of the lingering Ottoman culinary influence on its former empire.