Description
Cookie Salad is a delightful and creamy dessert salad combining instant vanilla pudding, buttermilk, whipped topping, and juicy fruits like pineapple and mandarin oranges, finished with crunchy fudge stripe cookies for a sweet, textured treat perfect for gatherings or potlucks.
Ingredients
Scale
Dry Ingredients
- Two 3.4 oz packages instant vanilla pudding mix
- About half an 11.5 oz package fudge stripe cookies, broken into pieces
Dairy
- 2 cups buttermilk
- 12 oz frozen whipped topping, thawed
Fruit
- 1 (20 oz) can crushed pineapple, drained
- Two 11 oz cans mandarin oranges, drained
Instructions
- Mix pudding and buttermilk: Whisk together the instant vanilla pudding mix and buttermilk in a large bowl until the mixture begins to slightly thicken, creating a smooth base.
- Fold in whipped topping: Gently fold the thawed frozen whipped topping into the pudding mixture until everything is well combined and smooth, ensuring a creamy texture.
- Add fruit: Stir in the drained crushed pineapple and mandarin oranges carefully so the fruit is evenly distributed throughout the creamy base.
- Chill the salad: Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the salad to set slightly.
- Add cookies and garnish: Just before serving, fold in the broken pieces of fudge stripe cookies to add crunch, then garnish the top of the salad with a few whole fudge stripe cookies for an attractive finish.
Notes
- Make sure to drain canned fruits well to avoid excess liquid making the salad runny.
- For best texture, add the cookies right before serving to keep them crunchy.
- This salad can be prepared a few hours in advance and refrigerated to enhance flavors.
- Use a large mixing bowl to easily fold ingredients without breaking fruit or cookies too much.
