If you’re looking for a sweet, refreshing, and utterly delightful treat, the Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe is an absolute must-try. This dessert salad brings together creamy vanilla pudding, juicy fruit, and the irresistible crunch of fudge stripe cookies in a way that feels like a cozy hug from your favorite childhood memories. It’s simple to make, but every bite bursts with flavor and texture that’ll have you coming back for more. Whether it’s a potluck, a family dinner, or just an everyday sweet craving, this salad hits the spot perfectly.
Ingredients You’ll Need
This recipe shines because it uses simple, everyday ingredients that combine perfectly for the right balance of creamy, fruity, and crunchy. Each addition plays a starring role in making this cookie salad something special and crowd-pleasing.
- Instant vanilla pudding mix: Provides the sweet, smooth vanilla base that holds everything together with a luscious texture.
- Buttermilk: Adds a slight tang which perfectly cuts through the sweetness and enriches the pudding’s flavor.
- Whipped topping (such as Cool Whip): Lightens the mixture and adds that airy, fluffy creaminess that keeps the salad refreshing.
- Crushed pineapple, drained well: This juicy fruit adds bursts of tropical sweetness and a little texture that elevates the salad.
- Mandarin oranges, drained well: Another fruity superstar, offering bright citrus notes and vibrant color that make the salad pop.
- Fudge stripe cookies, crushed: These cookies bring just the right amount of chocolatey crunch and visual contrast, making every bite exciting.
How to Make Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe
Step 1: Prepare the pudding mixture
Start by combining your instant vanilla pudding mix with the buttermilk in a large bowl. Whisk the ingredients together until the mixture thickens just like pudding should. This creamy base is what makes the salad irresistibly smooth and flavorful, setting the stage for luscious fruit and cookie magic.
Step 2: Fold in the whipped topping
Next, gently fold in the whipped topping using a spatula. This step is key—folding rather than stirring keeps the mixture light and fluffy, adding that cloud-like texture that makes the salad feel deliciously airy and fresh.
Step 3: Add the fruit
Once your base is perfectly fluffy, stir in the well-drained crushed pineapple and mandarin oranges. They bring natural sweetness, juiciness, and vibrant color to the mix, transforming it from a simple pudding into a fruity, refreshing delight that feels like sunshine on a plate.
Step 4: Chill the salad
Pop the salad into the refrigerator to chill until you’re ready to serve. This not only helps the flavors meld but also firms up the texture, making every spoonful even more delightful.
Step 5: Add fudge stripe cookies before serving
Just before serving, crush the fudge stripe cookies and fold most of them into the salad for that signature crunch. Don’t forget to save some cookie pieces for garnish—it adds a beautiful finishing touch and a little extra treat in every bite.
How to Serve Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe
Garnishes
For a charming presentation, sprinkle the reserved crushed fudge stripe cookies on top along with a few small mandarin orange segments or pineapple tidbits. A small mint leaf on each serving can also add a fresh pop of color and hint of herbal brightness. The garnish should invite your guests to dig in with enthusiasm.
Side Dishes
This cookie salad shines on its own but pairs wonderfully with richer mains or as part of a dessert buffet. Think classic fried chicken, glazed ham, or even alongside simple grilled meats—the creamy fruitiness acts as a delightful contrast to savory dishes. You could also serve it with a scoop of vanilla ice cream for an extra indulgent twist.
Creative Ways to Present
Consider serving this salad in clear glass bowls or individual parfait glasses so those beautiful layers and colorful ingredients show through. You can also make it fun by setting up a build-your-own cookie salad bar where everyone adds their favorite cookies or fruit mix-ins. It’s delightful and interactive, perfect for parties and family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cookie salad is best stored in an airtight container in the refrigerator. It will keep fresh and tasty for up to 2 days. Keep in mind that the cookies may soften over time, so if you plan to save leftovers, it’s better to add the cookies fresh right before serving.
Freezing
Freezing is not recommended for this Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe. The whipped topping and fresh fruit do not freeze well, and texture quality will suffer upon thawing.
Reheating
This salad is meant to be enjoyed chilled and cold, so reheating is unnecessary. Serve straight from the fridge for the best taste and texture experience.
FAQs
Can I use fresh fruit instead of canned pineapple and mandarin oranges?
Absolutely! Fresh pineapple chunks and mandarin segments work beautifully and can make the salad taste even fresher, but drain any excess juice well to avoid watery salad.
What if I don’t have buttermilk? Can I substitute?
You can substitute buttermilk by mixing regular milk with a teaspoon of lemon juice or vinegar and letting it sit for 5 minutes. This gives you the same tangy effect that complements the pudding perfectly.
Can I make this cookie salad vegan?
To make a vegan version, choose a plant-based vanilla pudding mix, non-dairy whipped topping, and dairy-free cookies. Just be sure all ingredients match your dietary needs to keep the flavor on point.
Will the fudge stripe cookies get soggy in the salad?
Yes, if added too early, the cookies can soften. That’s why this recipe suggests folding the crushed cookies in right before serving and saving some for garnish, preserving that much-loved crunch.
How long should I chill the salad before serving?
Chilling for at least 1 hour works well to let flavors meld and the texture firm up. You can chill longer if needed, just remember to add the cookies just before serving.
Final Thoughts
There’s something wonderfully nostalgic and comfortingly sweet about the Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe. It’s a recipe that’s as joyful to eat as it is easy to make, perfect for brightening up any meal or gathering. I can’t recommend enough giving it a try—you might just find your new favorite dessert salad to share with friends and family over and over again.
Print
Cookie Salad with Vanilla Pudding, Fruit, and Fudge Stripe Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This delightful Cookie Salad is a refreshing and sweet dessert salad perfect for gatherings or potlucks. Combining instant vanilla pudding, tangy buttermilk, whipped topping, and juicy canned fruits with a crispy crunch of fudge stripe cookies, it offers a balanced texture and flavor that everyone will enjoy.
Ingredients
Pudding Mixture
- 1 package (3.4 ounce) instant vanilla pudding mix
- 1 cup buttermilk
Fruit and Topping
- 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
- Prepare the pudding base: In a large bowl, whisk together the instant vanilla pudding mix and buttermilk until the mixture thickens and is smooth.
- Fold in whipped topping: Gently fold the whipped topping into the thickened pudding mixture until combined and creamy.
- Add fruits: Stir in the well-drained crushed pineapple and mandarin oranges, ensuring they are evenly distributed in the salad.
- Chill the salad: Cover the bowl and refrigerate the mixture until you are ready to serve, allowing the flavors to meld and the salad to chill thoroughly.
- Add cookies before serving: Just before serving, fold in most of the crushed fudge stripe cookies, reserving some for garnish on top for added crunch and presentation.
Notes
- Ensure the canned fruits are well-drained to avoid a watery salad.
- For best texture, add the crushed cookies only just before serving to keep them crisp.
- This salad can be prepared a few hours ahead but add cookies at the last minute.
- Substitute buttermilk with regular milk and a teaspoon of lemon juice if you do not have buttermilk on hand.
- Use a gentle folding technique to keep the whipped topping light and fluffy.
