Cookie Salad with Mandarins, Pineapple, and Fudge Cookies Recipe
Introduction
Cookie Salad is a delightful and easy dessert that combines creamy pudding, fruity sweetness, and crunchy cookies for a fun treat. It’s perfect for gatherings or a simple family dessert that everyone will love.
Ingredients
- 1 ¼ cups buttermilk
- 3.4 ounces instant vanilla pudding
- 8 ounces Cool Whip
- 11 ounces can mandarin oranges, drained
- 20 ounces crushed pineapple, drained
- 10-12 fudge stripes cookies, chopped or crumbled
Instructions
- Step 1: In a large bowl, whisk together the buttermilk and instant vanilla pudding until the mixture thickens.
- Step 2: Fold in the Cool Whip gently until fully combined.
- Step 3: Stir in the drained mandarin oranges and crushed pineapple carefully to keep the fruit intact.
- Step 4: Cover the bowl and refrigerate the mixture until you’re ready to serve.
- Step 5: Just before serving, fold in the chopped or crumbled fudge stripes cookies and garnish with additional cookie pieces if desired.
Tips & Variations
- Use sugar-free or light pudding mix to reduce sweetness and calories.
- Try substituting the fudgy cookies with chocolate chip or shortbread cookies for a different texture.
- If you prefer a thicker salad, reduce the amount of buttermilk slightly.
Storage
Store the salad covered in the refrigerator for up to 2 days for best freshness. Add the cookies just before serving to keep them crunchy. If leftovers include cookies, expect them to soften over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, you can prepare the pudding and fruit mixture a day in advance and refrigerate it. Add the cookies just before serving to maintain their crunch.
What if I don’t have buttermilk?
You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.
Print
Cookie Salad with Mandarins, Pineapple, and Fudge Cookies Recipe
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 6–8 servings 1x
Description
A delightful and easy-to-make Cookie Salad that combines creamy vanilla pudding, tangy fruit, and crunchy fudge-striped cookies for a sweet, refreshing dessert perfect for any occasion.
Ingredients
Dairy and Pudding
- 1 ¼ cups buttermilk
- 3.4 ounces instant vanilla pudding mix
- 8 ounces Cool Whip
Fruits
- 11 ounces canned mandarin oranges, drained
- 20 ounces crushed pineapple, drained
Cookies
- 10–12 fudge stripes cookies, chopped or crumbled
Instructions
- Combine buttermilk and pudding: In a large bowl, whisk together 1 ¼ cups buttermilk and 3.4 ounces instant vanilla pudding mix until smooth and thickened.
- Fold in Cool Whip: Gently fold 8 ounces of Cool Whip into the pudding mixture until fully incorporated, creating a creamy base.
- Add fruits: Carefully stir in the drained mandarin oranges and crushed pineapple, ensuring even distribution without breaking up the fruit too much.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the mixture until chilled and set, about 1-2 hours.
- Incorporate cookies: Before serving, chop or crumble 10-12 fudge stripes cookies and fold them gently into the pudding and fruit mixture for added texture.
- Garnish and serve: Optionally, garnish the top with extra cookie pieces for decoration, then serve chilled.
Notes
- Ensure the canned fruits are well-drained to avoid excess liquid in the salad.
- For best texture, add the cookies just before serving to maintain their crunch.
- This dessert can be prepared a few hours in advance and kept refrigerated.
- Variation: Substitute Cool Whip with homemade whipped cream for a less processed option.
- Use gluten-free fudge stripes cookies to make the dessert gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cookie salad, instant pudding dessert, fruit salad dessert, easy no bake dessert, fudge stripes cookie recipe
