Cookie Salad

5 from 1 vote

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.

Prep Time10

Cook Time0

Total Time10

Course: Dessert, Salad

Cuisine: American

Keyword: holiday

Servings: servings

Calories: 263kcal

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

Storage:

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.

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.
- 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..

Nutrition