Imagine this – a crowd-pleaser dessert that doubles as a unique side dish. Welcome to the world of Cookie Salad! It’s a delightful blend of sweet, fluffy pudding, juicy mandarin oranges, tangy crushed pineapple, and surprise ingredient – fudge striped cookies. You might think cookies and salad don’t mix, but wait till you try this out. The creamy pudding, the juicy fruit, and the sweet cookies create a taste that’s out of this world!
Now, this is a perfect dish to carry along for your next potluck or summer barbecue. It’s like a creamy, delightful salad that no one can resist! And if you love such unique dishes, you might want to try out the ambrosia salad, creamy pea salad, or pineapple fluff as well!
Making this Cookie Salad is a breeze. You need just six ingredients – buttermilk, instant vanilla pudding powder, Cool Whip, canned mandarin oranges, crushed pineapple, and your star ingredient, fudge stripe cookies. Follow the recipe for precise measurements.
The process is simple. Combine buttermilk and instant vanilla pudding powder and whisk until thick. Gently fold in the Cool Whip. Stir in the drained mandarin oranges and crushed pineapple. Chill it until you’re ready to serve. Before serving, crumble your fudge stripe cookies and fold them into the mixture. You can even garnish with additional cookie pieces on top!
If you’re out of buttermilk, don’t worry. There’s a super easy recipe to make it at home.
You can make this Cookie Salad your own by playing with the ingredients. Try different fruits like pineapple chunks, grapes, or banana slices. Experiment with instant pudding flavors like banana or cheesecake. For a fun twist, add mini marshmallows – kids will love it!
Remember to serve the salad immediately to avoid the cookies getting soggy. If you have leftovers, store them in an airtight container in the fridge for 2-3 days. And if you’re preparing ahead, just add the cookies right before serving.
Enjoy your delightful Cookie Salad!