Description
This Cookie Salad is a delightful, creamy dessert salad that combines instant vanilla pudding, whipped topping, tropical fruits, and crunchy fudge stripe cookies for a sweet and refreshing treat perfect for gatherings or potlucks.
Ingredients
Pudding Mixture
- 1 package (3.4 ounce) instant vanilla pudding mix
- 1 cup buttermilk
Salad Base
- 8 ounces whipped topping (such as Cool Whip)
- 1 can (20 ounce) crushed pineapple, drained well
- 1 can (11 ounces) mandarin oranges, drained well
Cookies
- 10 fudge stripe cookies, crushed
Instructions
- Mix Pudding: In a large bowl, whisk together the instant vanilla pudding mix and buttermilk until the mixture thickens and is smooth, ensuring there are no lumps.
- Add Topping: Gently fold in the whipped topping into the pudding mixture to create a light and creamy base for the salad.
- Incorporate Fruit: Add the well-drained crushed pineapple and mandarin oranges to the creamy mixture and stir thoroughly to evenly distribute the fruit throughout.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for several hours or until completely chilled and set, which helps flavors meld and the texture to firm up.
- Prepare Cookies: Just before serving, crush the fudge stripe cookies and fold most of them gently into the salad, reserving some cookie pieces for garnish on top to add a crunchy texture contrast.
Notes
- Drain the canned fruits thoroughly to avoid excess liquid which can thin the salad.
- Use fresh whipped topping for best texture and flavor, or thaw frozen Cool Whip completely before using.
- This salad is best served chilled and consumed within 2 days for freshness.
- You can substitute fudge stripe cookies with any favorite crunchy cookie to vary the flavor profile.
