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Cookie Salad

A whimsical dessert that combines creamy, fruity flavors with a satisfying crunch of cookies.
Prep Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Ingredients

Ingredients

  • 2 cups cold buttermilk
  • 5.1 oz instant vanilla pudding mix
  • 12 oz frozen whipped topping, thawed (or 3 cups homemade cool whip)
  • 44 oz canned mandarin oranges, drained (2 cans of 22 oz each)
  • 22 oz canned crushed pineapple, drained (2 cans of 11 oz each)
  • 11.5 oz fudge-striped shortbread cookies, coarsely crushed

Instructions

  • Step 1: In a mixing bowl, combine the cold buttermilk and the instant vanilla pudding mix. Whisk them together until the mixture is smooth and thickens slightly.
  • Step 2: Gently fold in the thawed frozen whipped topping into the buttermilk and pudding mixture until well blended.
  • Step 3: Add the drained mandarin oranges and crushed pineapple to the mixture, folding gently to maintain their shape.
  • Step 4: Fold in the coarsely crushed fudge-striped shortbread cookies into the mixture.
  • Step 5: Transfer the Cookie Salad into a serving bowl, cover, and chill in the refrigerator for at least 1 hour before serving.

Equipment

  • Mixing Bowl
  • Spatula
  • Serving Bowl

Notes

For added texture, consider adding mini marshmallows or crushed nuts. Ensure the fruits are well-drained to avoid excess liquid.