If you’re looking for a sweet, nostalgic treat that brightens up any gathering, this Cookie Salad Recipe is just the ticket. Combining creamy pudding, tangy fruit, and crunchy fudge-striped cookies, this Midwest classic is as fun to make as it is to eat. The mix of textures and flavors is absolutely irresistible, making it a crowd-pleaser at potlucks, family dinners, or any time you’re craving something unique. Whether you’re new to Cookie Salad Recipe or it’s already a family favorite, this version is sure to become your go-to!

Ingredients You’ll Need

Dry Ingredients
- 1 package (3.4 ounce) instant vanilla pudding mix
- 10 fudge stripe cookies, crushed
Wet Ingredients
- 1 cup buttermilk
- 8 ounces whipped topping (such as Cool Whip)
Fruits
- 1 can (20 ounce) crushed pineapple, drained well
- 1 can (11 ounces) mandarin oranges, drained well

How to Make Cookie Salad Recipe

Step 1: Mix the Pudding Base

Start by grabbing a large mixing bowl. Pour in the instant vanilla pudding mix and add the buttermilk. Whisk them together until the mixture is thick and smooth, with no lumps. This creamy base is the secret to the Cookie Salad Recipe’s irresistible texture.

Step 2: Add the Whipped Topping

Now, gently fold in the whipped topping with a spatula or large spoon. Take your time so you don’t deflate the fluffiness. This step transforms the pudding into a light, airy cloud that will hold all the other goodies perfectly.

Step 3: Incorporate the Fruit

Next, add the well-drained crushed pineapple and mandarin oranges. Stir them in gently to distribute the fruit evenly without breaking up the segments. The fruit not only gives the Cookie Salad Recipe its iconic burst of flavor but also a pretty, speckled look.

Step 4: Chill the Mixture

Cover your bowl and pop it in the refrigerator until you’re ready to serve. Chilling gives the flavors time to mingle and helps the salad set to the perfect consistency. This is a great time to crush your cookies and get your garnishes ready!

Step 5: Add the Cookie Crunch

Just before serving, fold in most of the crushed fudge stripe cookies, saving a handful for the top. This keeps the cookies delightfully crunchy, providing that classic Cookie Salad Recipe contrast between creamy and crisp. Sprinkle the reserved cookies on top for a picture-perfect finish.

How to Serve Cookie Salad Recipe

Garnishes

For a beautiful presentation, top your Cookie Salad Recipe with extra crushed fudge stripe cookies and a few whole mandarin orange segments. A sprinkle of shaved chocolate or a handful of mini chocolate chips can add a touch of elegance and extra indulgence.

Side Dishes

This sweet salad pairs wonderfully alongside savory mains at potlucks or picnics. Try serving it with grilled chicken, roast ham, or a classic sandwich spread for a contrast that really pops. It’s also a fantastic partner to other retro salads and casseroles.

Creative Ways to Present

For parties, spoon the Cookie Salad Recipe into individual dessert cups or mason jars for adorable single servings. You can also layer it trifle-style in a glass bowl, alternating the creamy salad with extra cookie crumbles and fruit for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cookie Salad Recipe in an airtight container in the refrigerator. It will keep well for up to three days, though the cookies will soften over time. For best results, add fresh cookie crumbles right before serving leftovers.

Freezing

Freezing isn’t recommended for Cookie Salad Recipe, as the creamy base can separate and the fruit may become watery after thawing. If you need to prep in advance, simply make the pudding-fruit mixture and wait to add the cookies until just before serving.

Reheating

This recipe is meant to be enjoyed chilled, so no reheating is necessary. If the salad has been in the fridge for a while, give it a gentle stir and add a fresh sprinkle of crushed cookies before serving to revive the texture.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream works great in this Cookie Salad Recipe—just make sure it’s whipped to stiff peaks to hold up the fruit and cookies.

What other fruits can I add?

Feel free to experiment with additions like sliced bananas, strawberries, or even maraschino cherries. Just be sure to drain any extra liquid so the salad stays creamy.

Which cookies work best if I can’t find fudge stripe cookies?

If fudge stripe cookies aren’t available, try using shortbread cookies with a drizzle of melted chocolate, or another crunchy chocolate-striped cookie for a similar effect.

Can I make this Cookie Salad Recipe ahead of time?

Yes, you can prepare the base and fruit up to a day in advance. Just wait to add the cookies until right before serving so they keep their crunch.

Is this Cookie Salad Recipe gluten-free?

As written, the recipe is not gluten-free due to the cookies. However, you can substitute with your favorite gluten-free chocolate-striped cookies and ensure your pudding mix is gluten-free, too.

Final Thoughts

If you’ve never tried the Cookie Salad Recipe, you’re in for a delightful surprise—it’s the perfect blend of creamy, fruity, and crunchy, and always brings smiles to the table. Don’t be afraid to make it your own, and be ready to share the recipe when everyone inevitably asks for it!

Cookie Salad Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Cookie Salad is a delightful and easy-to-make dessert salad that combines creamy vanilla pudding, tangy pineapple and mandarin oranges, fluffy whipped topping, and crunchy fudge stripe cookies for a perfect blend of textures and flavors. This refreshing treat is ideal for potlucks, family gatherings, or a quick sweet fix.

Ingredients

Scale

Dry Ingredients

1 package (3.4 ounce) instant vanilla pudding mix
10 fudge stripe cookies, crushed

Wet Ingredients

1 cup buttermilk
8 ounces whipped topping (such as Cool Whip)

Fruits

1 can (20 ounce) crushed pineapple, drained well
1 can (11 ounces) mandarin oranges, drained well

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Instructions

Mix Pudding: In a large bowl, combine the instant vanilla pudding mix with the buttermilk. Whisk together until the mixture thickens, usually about 2 minutes to ensure the pudding base is smooth and creamy.
Add Topping: Gently fold the whipped topping into the pudding mixture. Folding carefully ensures the salad remains light and fluffy without deflating the whipped topping.
Incorporate Fruit: Add the well-drained crushed pineapple and mandarin oranges to the bowl. Stir gently but thoroughly to distribute the fruit evenly throughout the creamy mixture.
Chill: Cover the bowl with plastic wrap or a lid, then refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to set nicely.
Prepare Cookies and Serve: Just before serving, crush the fudge stripe cookies and gently fold most of them into the salad, reserving some for garnish. This ensures the cookies remain crunchy and add a delightful texture contrast. Spoon into serving dishes and sprinkle the remaining crushed cookies on top as a garnish.

Notes

Ensure fruits are thoroughly drained to avoid watery salad.
Serve immediately after adding crushed cookies to maintain crunchiness.
You can substitute whipped topping with homemade whipped cream for a fresher taste.
For a dairy-free version, use coconut milk-based pudding and whipped topping alternatives.
Chilling the salad longer enhances the flavor but add cookies right before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Mixing and Chilling
Cuisine: American