Cookie Salad
Cookie salad using fudge stripe cookies is a classic potluck dessert salad that stirs up serious nostalgia.
Servings: 8 servings
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
To drain the pineapple well, place it in a fine mesh strainer and gently press to remove the excess moisture. Do not press the mandarin oranges, they will fall apart. You can also lay the fruit out on several layers of paper towel.
Removing excess moisture from the pineapple and oranges is very important for this recipe to be successful. Too much liquid will deflate your salad and turn it liquidy.
Additional mix-in ideas: vanilla wafer cookies, chopped honeycrisp or Granny Smith apples, sliced bananas, chopped pecans.
Nutrition
Calories: 273kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 277mg | Fiber: 2g | Sugar: 39g | Vitamin A: 780IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg
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