With just 6-ingredients, this Cookie Salad is a classic dessert salad recipe that has been passed down for generations. It's easy to prep and so comforting and delicious to serve for a crowd.
We have a true love for Cookie Salad, it's a retro dessert salad recipe that our family has been making for years and years. We couldn't wait to share this recipe with all of you because it's only 6 simple ingredients and has so much flavor.
When it comes to making a dessert in advance, this is one of our favorite recipes. We bring this no-bake treat to church picnics, backyard barbecues, birthday parties, and so many more events. Just mix all of the ingredients up in 10 minutes and keep in the fridge until you are ready to serve!
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We can't wait for you to try this iconic recipe, let us know what you think! It's creamy, fruity, and has a hint of chocolate in every bite. If you love a dessert salad, be sure to also try our viral Green Jello Salad or Ambrosia Salad.
Table of Contents
Why You'll Love this Recipe
- Perfect Make-Ahead Dish for a Crowd. If you are having a party or attending one, cookie salad is the ideal recipe to make in advance and keep in the fridge for stress-free prep.
- Tried-and-True Dessert Salad Recipe. We love a dessert salad, and this recipe is one that our family has been making for generations.
- Easy to find ingredients that are also affordable. All of the ingredients are easy to find at the store and keep on-hand at home to whip up a sweet treat quickly.
What is Cookie Salad?
It's a no-bake recipe that is served for dessert and is said to originate in the Midwest. The base is a creamy mixture of whipped cream, buttermilk, and vanilla pudding.
Once the base is whipped up, mandarin oranges, pineapple, and sometimes even marshmallows are stirred in! The final ingredient (which is our favorite) are the fudge stripe cookies that add a nice crunch and hint of chocolate.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Instant vanilla pudding mix: The base of the salad mixture that thickens it to the correct, creamy texture.
- Whole buttermilk: Adds a nice tang to compliment the sweetness of the salad.
- Whipped topping or fresh whipped cream: If you are using store-bought whipped topping, be sure to thaw it correctly before using it in the salad.
- Crushed pineapple: Adds nice tropical sweetness to every bite.
- Mandarin oranges: Gives nice citrus flavor that helps balance all of the other ingredients.
- Fudge striped cookies: Our favorite ingredient, they are the perfect cookie to soak up some of the flavors of the creamy base and also add a hint of chocolate.
Tools You'll Need
How to Make Cookie Salad
- In a large mixing bowl, whisk together the vanilla pudding mix and buttermilk until well combined. Let it sit for a few minutes to thicken slightly.
- Gently fold in whipped topping until fully combined.
- Add the drained crushed pineapple, mandarin oranges (save a few for garnish), and ¾ cup of the crushed cookies. Fold until the ingredients are evenly dispersed .
- Refrigerate at least 2 hours and up to 24 hours. When ready to serve, garnish with the reserved crushed cookies and mandarin oranges.
Expert Tips
- If you don't have buttermilk, you can easily make it right at home! Just add a tablespoon of lemon juice to 1 cup of milk and let it sit for 10 minutes. Your buttermilk is ready.
- Be sure to chill the salad before serving. We recommend at least 2 hours of chilling and up to a day.
- If you cookie salad is runny, be sure you whipped the instant vanilla pudding mix with the other ingredients for long enough to make it a thick and creamy texture.
- Drain the pineapple and mandarin oranges before adding. This is crucial to the success of the cookie salad recipe, so the salad sets correctly.
Variations
- Swap the whipped topping for homemade whipped cream. This is an option that's an easy substitution. Just whip together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes..
- Add an extract. You can use almond, vanilla, even peppermint if it pairs with the flavor combinations.
- Change the fruit. Any canned fruit will work well! You could also use fruit cocktail, for a delicious twist.
- Try a different cookie. We love fudge stripes, but you could also use shortbread, vanilla wafers, a lemon-based cookie, or even a ginger cookie, depending on the flavors.
Storage and Make-Ahead Instructions
Store any leftover cookie salad in an airtight container in the fridge for up to 2 days. We don't recommend freezing the salad since it will change the texture and make it runny.
This is the perfect dessert salad recipe to make in advance for a crowd! You can even make it the day before a party and store in the fridge.
FAQs
Yes! You can make it up to a day in advance, it holds well in the fridge.
Cookie salad uses buttermilk and fudge stripe cookies. Ambrosia has fruit cocktail as well as coconut mixed in.
You can try adding more whipped topping whisked with pudding mix and fold it into the base right before serving.
More Dessert Salad Recipes
Cookie Salad
Ingredients
- 3.4 ounce package instant vanilla pudding mix
- 1 cup whole buttermilk
- 8 ounces whipped topping or fresh whipped cream
- 16 ounce canned crushed pineapple (2 8-ounce cans) drained
- 11 ounce can mandarin oranges drained and divided
- 1 cup crushed fudge striped cookies divided
Instructions
- In a large mixing bowl, whisk together the vanilla pudding mix and buttermilk until well combined. Let it sit for a few minutes to thicken slightly.
- Gently fold in whipped topping until fully combined.
- Add the drained crushed pineapple, mandarin oranges (save a few for garnish), and ¾ cup of the crushed cookies. Fold until the ingredients are evenly dispersed .
- Refrigerate at least 2 hours and up to 24 hours. When ready to serve, garnish with the reserved crushed cookies and mandarin oranges.
Video
Notes
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- If you don't have buttermilk, you can easily make it right at home! Just add a tablespoon of lemon juice to 1 cup of milk and let it sit for 10 minutes. Your buttermilk is ready.
- Be sure to chill the salad before serving. We recommend at least 2 hours of chilling and up to a day.
- If you cookie salad is runny, be sure you whipped the instant vanilla pudding mix with the other ingredients for long enough to make it a thick and creamy texture.
- Drain the pineapple and mandarin oranges before adding. This is crucial to the success of the cookie salad recipe, so the salad sets correctly.
- Swap the whipped topping for homemade whipped cream. This is an option that's an easy substitution. Just whip together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes..
maddy
This recipe sounds like such a comforting treat! I love simple desserts like this that bring nostalgia and are easy to whip up. The six-ingredient approach makes it feel so doable, even on busy days. While cookies are the star here, I could totally see adding a crunchy twist like caramel Popcorn on the side to balance the creamy and sweet flavors. Perfect for gatherings when you want something both quick and satisfying—this definitely feels like a crowd-pleaser!
Laura Ashley
Thank you SO much!!!🥰 I hope you LOVE it too! A crunchy combination sounds delicious too!