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Using fudge stripe cookies, Cookie Salad is a classic potluck dessert salad that stirs up serious nostalgia. With just six ingredients and zero prep, this no-bake treat is ready in 10 minutes and makes a fluffy, creamy dessert that everyone will love.
Fluffy whipped topping is folded into vanilla pudding and paired with juicy mandarin oranges, sweet pineapple, and chunks of fudge stripe cookies for a cool, family-favorite dessert. This easy cookie salad is always a crowd-pleaser at BBQs, family get-togethers, or potlucks.
Try This Next: My Southern Pecan Pie or this easy Cherry Crisp are both incredible dessert options that everyone will love!
Why I Love This Recipe
- Quick and easy to make: Ready in just 10 minutes with no baking required.
- Nostalgic and fun: A retro dessert salad that brings back sweet childhood memories.
- Great for potlucks: Travels well and feeds a crowd.
- Customizable: Swap out fruits or cookies for your own twist.
RECIPE WALK-THROUGH
Before You Begin
Make sure to drain your fruit well and gather your ingredients ahead of time. This salad comes together fast, so having everything ready will keep things smooth and mess-free. Use a fine mesh strainer or paper towels to remove excess moisture from the pineapple and oranges, which is crucial for keeping the salad light and fluffy.
Tools & Equipment
- Large mixing bowl
- Whisk
- Silicone spatula
- Fine mesh strainer or paper towels
- Knife and cutting board (for chopping cookies)
Ingredient Notes
- Pineapple Chunks – Drain thoroughly and press out excess liquid to avoid a watery salad.
- Mandarin Oranges – Drain gently but do not press; they fall apart easily.
- Buttermilk or Whole Milk – Buttermilk adds richness and tang; whole milk works too. Avoid low-fat milk.
- Fudge Stripe Cookies – Adds crunch and sweet flavor; chop just before folding in. Other cookies, like Nilla Wafers, could be also used.
How To Make Cookie Salad
See the recipe card below for full, detailed instructions
In a large bowl, whisk together buttermilk and vanilla instant pudding mix until smooth.
Fold in the thawed whipped topping, drained pineapple chunks, and mandarin oranges. Mixture will be loose.
If serving soon, fold in chopped cookies now. If making ahead, wait and fold them in just before serving.
Chill the salad in the fridge for 30 minutes to set. Garnish with extra chopped cookies before serving.
Frequently Asked Questions
Can I make this cookie salad ahead of time?
Yes, but wait to add the cookies until just before serving so they stay crunchy.
What if I don’t have buttermilk?
Make your own with whole milk and lemon juice or vinegar.
Can I use fresh fruit instead of canned?
You can, but be sure it’s well drained to avoid extra moisture.
Will homemade whipped cream work?
Only if it’s stabilized; regular whipped cream deflates too quickly.
Serving Suggestions
Serve in a big bowl with a spoon or scoop into individual cups for easy potluck servings. Try it layered in a trifle dish with extra whipped topping and cookies. You can swap in vanilla wafers, chopped apples, or even banana slices for a different flavor twist.
Storage Tips
The Best Way to Store Leftovers
Store in an airtight container in the refrigerator for up to 2 days. The cookies will soften over time, so it’s best eaten fresh. Not recommended for freezing.
Recipe Tips
- Drain fruit thoroughly to keep the salad from getting watery.
- Add cookies just before serving to maintain crunch.
- For a pie version, spoon the mixture into a graham cracker or Oreo crust and chill until firm.
- Try banana cream or white chocolate pudding for a fun flavor swap.
More Dessert Recipes
- Chocolate Covered Banana Pudding Cups
- Oreo Fluff
- Pistachio Salad
- Orange Creamsicle Icebox Cake
- Cranberry Fluff Salad
Cookie Salad
Ingredients
- 1 cup Buttermilk or whole milk
- 3.4 ounce Package vanilla instant pudding mix
- 8 ounce Container frozen whipped topping thawed
- 20 ounce Can pineapple chunks well drained *see notes
- 14.5 ounce Can mandarin oranges well drained
- 12 Fudge stripe cookies chopped, plus more for garnish
Instructions
- In a large bowl, whisk the buttermilk and pudding mix together until pudding mix is fully dissolved.
- Gently fold in the whipped topping, pineapple chunks and mandarin oranges with a silicone spatula. The mixture will be loose.
- Fold in the chopped cookies if serving within an hour or two. If you are making this ahead of time, fold the cookies in just before serving. Chill in the fridge for 30 minutes before serving to set the pudding and whipped topping mixture.
- Garnish with additional chopped cookies as desired, serve and enjoy!
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
