Cookie Salad

Short description

I love this classic Midwest‑style dessert salad made with creamy pudding, tangy buttermilk, fruity canned goodness, and crunchy fudge‑stripe cookies. It’s simple to mix, always quick to chill, and perfect for potlucks or a fun treat.

Why You’ll Love This Recipe

I like how easy it is—just whisk, fold, and chill. The tang from the buttermilk balances the sweetness of pudding, fruit, and whipped topping. The cookie bits add a nostalgic crunch that makes it more than just a fruit salad. It’s one of those recipes folks rave about at family gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• instant vanilla pudding mix (two 3.4 oz packages)

• buttermilk (2 cups)

• frozen whipped topping (12 oz, thawed)

• crushed pineapple (20 oz can, drained)

• mandarin oranges (two 11 oz cans, drained)

• fudge stripe cookies (about half an 11.5 oz package)

directions

1. I whisk the pudding mixes with buttermilk in a large bowl until slightly thickened.

2. I fold in thawed whipped topping until the mixture is smooth.

3. I drain pineapple and mandarin oranges well, then stir them into the pudding‑cream mixture.

4. I cover and refrigerate until almost ready to serve.

5. Just before serving, I break the fudge stripe cookies into bite‑sized pieces and gently fold them in, reserving a few whole cookies on top for garnish.

Servings and timing

This recipe makes about 6 servings, with a total prep time of 10 minutes. Chill time is optional but recommended for at least 30 minutes or until serving. If I need more servings, I just double the recipe.

Variations

• I like using crushed pineapple instead of chunks for a smoother texture. Sometimes I mix in sliced bananas, mini marshmallows, or shredded coconut.

• I occasionally swap pudding flavor—cheesecake, coconut cream, or French vanilla all work well.

• It also works nicely layered in a trifle dish or poured into a graham cracker crust for dessert pie.

storage/reheating

I store leftovers in an airtight container in the refrigerator. It keeps well for up to 3–4 days, but the cookie pieces soften over time, so it tastes best the first day. I recommend waiting to add extra cookie pieces until right before serving again.
I don’t reheat this salad—it’s best served cold.

FAQs

What if I don’t have buttermilk?

I make a substitute by mixing 1½ tablespoons of vinegar or lemon juice into 1½ cups of regular milk, then let it sit 5–10 minutes until slightly thickened. It works great in this recipe.

Can I prepare this in advance?

I usually mix the pudding, fruit, and whipped topping ahead of time, but I always wait to add the cookies until serving. That way, they stay crunchy.

Can I freeze cookie salad?

I don’t freeze it. The texture suffers and the cookie pieces become mushy. It’s best kept chilled and enjoyed within a few days.

Can I use other cookies instead?

Absolutely. I’ve used Oreos, vanilla wafers, and shortbread cookies. I just crush them right before serving for the best texture.

Why is it called a “salad”?

It might sound odd, but in Midwest potluck tradition, any dish with fruit and creamy components often gets called a “salad”—even sweet ones like this. It’s more like a dessert fluff than a leafy salad.

Conclusion

I adore how this Cookie Salad blends creamy pudding, tangy buttermilk, fruity sweetness, and crunchy cookies into one playful, nostalgic dish. It’s effortless to mix, easy to customize, and always disappears fast when I serve it. Whether I bring it to a potluck or enjoy it at home, it’s one of my go‑to recipes when I want something fun, sweet, and no bake.

Cookie Salad

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• Author: Chef Sara
• Total Time: 40 minutes (including chilling)
• Yield: 6 servings
• Diet: Vegetarian

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Description

A nostalgic Midwest-style dessert salad combining creamy vanilla pudding, tangy buttermilk, fruity canned pineapple and mandarin oranges, whipped topping, and crumbled fudge stripe cookies.

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Ingredients

Two 3.4 oz packages instant vanilla pudding mix

2 cups buttermilk

12 oz frozen whipped topping, thawed

1 (20 oz) can crushed pineapple, drained

Two 11 oz cans mandarin oranges, drained

About half an 11.5 oz package fudge stripe cookies, broken into pieces

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Instructions

1. Whisk together vanilla pudding mix and buttermilk in a large bowl until slightly thickened.
2. Fold in thawed whipped topping until smooth.
3. Stir in drained pineapple and mandarin oranges.
4. Cover and refrigerate for at least 30 minutes or until ready to serve.
5. Just before serving, fold in broken fudge stripe cookies and garnish with a few whole cookies on top.

Notes

• Use crushed pineapple for a smoother texture.
• Add mini marshmallows, bananas, or coconut for variation.
• Try different pudding flavors like cheesecake or coconut cream.
• Best served cold; do not freeze.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 28g
• Sodium: 290mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 10mg