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
Scale
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
