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.
