Description
This easy and delightful Cookie Salad combines creamy vanilla pudding, tangy pineapple and mandarin oranges, fluffy whipped topping, and crunchy fudge stripe cookies for a refreshing and fun dessert perfect for any gathering or potluck.
Ingredients
Scale
Pudding Mixture
- 1 package (3.4 ounce) instant vanilla pudding mix
- 1 cup buttermilk
Additional Ingredients
- 8 ounces whipped topping (such as Cool Whip)
- 1 can (20 ounce) crushed pineapple, drained well
- 1 can (11 ounces) mandarin oranges, drained well
- 10 fudge stripe cookies, crushed
Instructions
- Mix Pudding: In a large bowl, combine the instant vanilla pudding mix with the buttermilk. Stir thoroughly until the mixture thickens to a smooth, creamy consistency.
- Add Topping: Gently fold the whipped topping into the thickened pudding mixture to create a light and airy texture.
- Incorporate Fruit: Add the well-drained crushed pineapple and mandarin oranges into the pudding mixture, stirring carefully to combine all ingredients evenly.
- Chill: Cover the bowl and refrigerate the mixture until you are ready to serve, allowing the flavors to meld and the salad to firm up.
- Prepare Cookies: Just before serving, crush the fudge stripe cookies and gently fold most of them into the salad. Reserve some cookie pieces to garnish the top for added crunch and visual appeal.
Notes
- Ensure draining the canned fruits well to avoid a watery salad.
- Use cold buttermilk for best pudding texture.
- This salad is best served chilled and consumed within 1-2 days for freshness.
- For a lighter version, reduce the amount of whipped topping or use a low-fat alternative.
- Can be customized with other favorite fruits or cookies.
