Introduction: Ready for a Sweet, Creamy Treat?
Craving a fun, nostalgic dessert that’s quick to whip up and perfect for sharing? This Cookie Salad is a delightful no-bake treat that combines creamy vanilla pudding, juicy pineapple, tangy mandarin oranges, and crunchy fudge stripe cookies for a unique, crowd-pleasing dessert. Ideal for potlucks, summer picnics, or family gatherings, this Midwest-inspired dish is as easy as it is delicious. Ready to dive into some creamy, cookie-filled bliss? Let’s get started!
Overview: Why Cookie Salad Shines
Cookie Salad is a no-cook, no-bake dessert that blends creamy, fruity, and crunchy textures in a single bowl. With just five ingredients, it’s a beginner-friendly recipe that’s perfect for making ahead and serving chilled. It’s naturally vegetarian and brings a playful mix of sweet pudding, tropical fruit, and chocolatey cookies that kids and adults alike will love.
- Time Requirement: About 10 minutes for prep, plus chilling time (at least 1–2 hours).
- Difficulty Level: Super easy. Just mix, chill, and add cookies—no cooking required.
- Why It’s Special: The combination of creamy pudding, juicy fruit, and crunchy fudge stripe cookies creates a fun, refreshing dessert with a nostalgic twist.
Essential Ingredients: What You’ll Need
With just five ingredients, this recipe is all about simplicity and bold, complementary flavors. Use quality fudge stripe cookies for the best crunch.
- 2 (3.4-ounce / 96 g each) packages instant vanilla pudding mix: Creates a creamy, sweet base.
- 2 cups (480 mL) buttermilk: Adds a tangy, rich flavor to the pudding.
- 12 ounces (340 g) frozen whipped topping (such as Cool Whip), thawed: Provides a light, fluffy texture.
- 1 (20-ounce / 567 g) can pineapple chunks, drained: Brings tropical sweetness.
- 2 (11-ounce / 312 g each) cans mandarin oranges, drained: Add a juicy, citrusy pop.
- ½ (11.5-ounce / 163 g) package fudge stripe cookies: Deliver a crunchy, chocolatey finish.
- Substitutions and Variations:
- Dairy-Free: Use dairy-free instant pudding mix, plant-based milk (e.g., almond or oat milk) instead of buttermilk, and dairy-free whipped topping.
- Lower Sugar: Use sugar-free vanilla pudding mix and reduce pineapple and mandarin oranges to one can each, or use no-sugar-added fruit.
- Fruit Swap: Replace pineapple or mandarin oranges with diced strawberries, peaches, or canned tropical fruit mix (drained).
- Cookie Swap: Swap fudge stripe cookies for shortbread, chocolate chip cookies, or vanilla wafers for a different crunch.
- Add-Ins: Mix in ½ cup mini marshmallows, ¼ cup shredded coconut, or ¼ cup chopped pecans for extra texture.
Why These Ingredients Matter: The pudding and whipped topping create a creamy base, the buttermilk adds tang, the fruits provide juicy sweetness, and the fudge stripe cookies bring a crunchy, chocolatey contrast.
Step-by-Step Instructions: Crafting Your Cookie Salad
This no-cook recipe is quick and simple, delivering a creamy, fruity dessert with a crunchy twist. Follow these steps for a perfect salad!
Step 1: Prep the Ingredients
- Drain 1 (20-ounce) can pineapple chunks and 2 (11-ounce) cans mandarin oranges thoroughly, patting dry with paper towels if needed.
- Thaw 12 ounces frozen whipped topping in the fridge for 1–2 hours if not already thawed.
- Tip: Ensure fruits are well-drained to prevent a watery salad, and check that the whipped topping is fully thawed for smooth mixing.
Step 2: Mix the Creamy Base
- In a large mixing bowl, whisk together 2 (3.4-ounce) packages instant vanilla pudding mix and 2 cups buttermilk until smooth and thickened, about 1–2 minutes.
- Gently fold in 12 ounces thawed whipped topping with a spatula until fully combined and no streaks remain.
- Tip: Fold gently to maintain the whipped topping’s airy texture, and ensure the pudding is fully dissolved for a smooth base.
Step 3: Add the Fruit
- Add the drained pineapple chunks and mandarin oranges to the pudding mixture.
- Fold gently until the fruits are evenly distributed, being careful not to crush the delicate mandarin oranges.
- Tip: Mix just enough to combine; overmixing can break down the fruit and make the salad mushy.
Step 4: Chill
- Cover the bowl with plastic wrap or transfer the mixture to a serving dish and cover.
- Chill in the refrigerator for at least 1–2 hours to allow the flavors to meld and the salad to set.
- Tip: For a firmer texture, chill for up to 4 hours or overnight.
Step 5: Add Cookies and Serve
- Just before serving, crush ½ (11.5-ounce) package fudge stripe cookies into bite-sized pieces (by hand or in a resealable bag with a rolling pin).
- Fold the crushed cookies into the salad or sprinkle them on top for maximum crunch.
- Serve chilled in bowls or dessert cups.
- Tip: Add cookies at the last minute to prevent them from becoming soggy, and reserve a few crumbs for garnish.
Assembly: Creating the Perfect Cookie Salad
Assembling this dessert is all about balancing creamy, fruity, and crunchy textures. Here’s how to make it shine:
- Drain Well: Remove excess liquid from the fruit to keep the salad thick and creamy.
- Mix Gently: Fold ingredients carefully to maintain the whipped topping’s fluffiness and fruit integrity.
- Add Cookies Last: Incorporate cookies just before serving for maximum crunch.
- Presentation Tips:
- Serve in a clear glass bowl to show off the colorful fruit and creamy layers.
- Garnish with extra cookie crumbs, fresh fruit slices, or a dollop of whipped topping for flair.
- Scoop into individual cups for a party-ready presentation.
- Serving Tip: Serve chilled for a refreshing, creamy texture, perfect with a cold drink like lemonade or iced coffee.
Storage and Make-Ahead Tips
Cookie Salad is great for preparing ahead, but the cookies should be added just before serving. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store without cookies, covered with plastic wrap, in the fridge for up to 3 days. Add fresh cookies before serving to restore crunch.
- Freezer: Not recommended, as the whipped topping and fruit may separate upon thawing.
- Serving Tip: Stir gently before serving if stored, and top with fresh cookies and a garnish to refresh.
- Make-Ahead Tips:
- Prepare the creamy fruit mixture up to 24 hours in advance and store in the fridge, covered tightly.
- Drain pineapple and mandarin oranges a day ahead, storing in the fridge in airtight containers.
- Crush cookies just before serving, but store uncrushed cookies in an airtight container at room temperature.
Recipe Variations: Get Creative!
Cookie Salad is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Berry Cookie Salad: Replace pineapple and mandarin oranges with 2 cups mixed berries (strawberries, blueberries, or raspberries).
- Tropical Cookie Salad: Swap mandarin oranges for diced mango or papaya for a tropical twist.
- Chocolate Lover’s Cookie Salad: Use chocolate pudding mix instead of vanilla and add mini chocolate chips with the cookies.
- Nutty Cookie Salad: Mix in ¼ cup chopped almonds or walnuts with the cookies for extra crunch.
- Mini Cookie Salad Cups: Portion into individual cups or jars for portable, party-friendly servings.
Conclusion: Savor the Creamy Bliss of Cookie Salad!
You’ve just created a Cookie Salad that’s as fun as it is delicious! With its creamy pudding base, juicy pineapple and mandarin oranges, and crunchy fudge stripe cookies, this no-bake dessert is perfect for potlucks, picnics, or any time you crave a sweet, refreshing treat. Get creative with variations or serve it classically, and enjoy every creamy, crunchy bite. How will you make your Cookie Salad unique? Share your ideas in the comments—I’d love to hear them!
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Cookie Salad
Description
Craving a fun, nostalgic dessert that’s quick to whip up and perfect for sharing? This Cookie Salad is a delightful no-bake treat that combines creamy vanilla pudding, juicy pineapple, tangy mandarin oranges, and crunchy fudge stripe cookies for a unique, crowd-pleasing dessert
Ingredients
With just five ingredients, this recipe is all about simplicity and bold, complementary flavors. Use quality fudge stripe cookies for the best crunch.
-
2 (3.4-ounce / 96 g each) packages instant vanilla pudding mix: Creates a creamy, sweet base.
-
2 cups (480 mL) buttermilk: Adds a tangy, rich flavor to the pudding.
-
12 ounces (340 g) frozen whipped topping (such as Cool Whip), thawed: Provides a light, fluffy texture.
-
1 (20-ounce / 567 g) can pineapple chunks, drained: Brings tropical sweetness.
-
2 (11-ounce / 312 g each) cans mandarin oranges, drained: Add a juicy, citrusy pop.
-
½ (11.5-ounce / 163 g) package fudge stripe cookies: Deliver a crunchy, chocolatey finish.
-
Substitutions and Variations:
-
Dairy-Free: Use dairy-free instant pudding mix, plant-based milk (e.g., almond or oat milk) instead of buttermilk, and dairy-free whipped topping.
-
Lower Sugar: Use sugar-free vanilla pudding mix and reduce pineapple and mandarin oranges to one can each, or use no-sugar-added fruit.
-
Fruit Swap: Replace pineapple or mandarin oranges with diced strawberries, peaches, or canned tropical fruit mix (drained).
-
Cookie Swap: Swap fudge stripe cookies for shortbread, chocolate chip cookies, or vanilla wafers for a different crunch.
-
Add-Ins: Mix in ½ cup mini marshmallows, ¼ cup shredded coconut, or ¼ cup chopped pecans for extra texture.
-
Why These Ingredients Matter: The pudding and whipped topping create a creamy base, the buttermilk adds tang, the fruits provide juicy sweetness, and the fudge stripe cookies bring a crunchy, chocolatey contrast
Instructions
Step 1: Prep the Ingredients
-
Drain 1 (20-ounce) can pineapple chunks and 2 (11-ounce) cans mandarin oranges thoroughly, patting dry with paper towels if needed.
-
Thaw 12 ounces frozen whipped topping in the fridge for 1–2 hours if not already thawed.
-
Tip: Ensure fruits are well-drained to prevent a watery salad, and check that the whipped topping is fully thawed for smooth mixing.
Step 2: Mix the Creamy Base
-
In a large mixing bowl, whisk together 2 (3.4-ounce) packages instant vanilla pudding mix and 2 cups buttermilk until smooth and thickened, about 1–2 minutes.
-
Gently fold in 12 ounces thawed whipped topping with a spatula until fully combined and no streaks remain.
-
Tip: Fold gently to maintain the whipped topping’s airy texture, and ensure the pudding is fully dissolved for a smooth base.
Step 3: Add the Fruit
-
Add the drained pineapple chunks and mandarin oranges to the pudding mixture.
-
Fold gently until the fruits are evenly distributed, being careful not to crush the delicate mandarin oranges.
-
Tip: Mix just enough to combine; overmixing can break down the fruit and make the salad mushy.
Step 4: Chill
-
Cover the bowl with plastic wrap or transfer the mixture to a serving dish and cover.
-
Chill in the refrigerator for at least 1–2 hours to allow the flavors to meld and the salad to set.
-
Tip: For a firmer texture, chill for up to 4 hours or overnight.
Step 5: Add Cookies and Serve
-
Just before serving, crush ½ (11.5-ounce) package fudge stripe cookies into bite-sized pieces (by hand or in a resealable bag with a rolling pin).
-
Fold the crushed cookies into the salad or sprinkle them on top for maximum crunch.
-
Serve chilled in bowls or dessert cups.
-
Tip: Add cookies at the last minute to prevent them from becoming soggy, and reserve a few crumbs for garnish
FAQs: Your Cookie Salad Questions Answered
Q: Can I use fresh fruit instead of canned?
A: Yes, use 2 cups diced fresh pineapple and 2 cups fresh orange segments or sliced strawberries. Add 1 tablespoon sugar to enhance sweetness if needed.
Q: Is Cookie Salad healthy?
A: It’s a treat with sugar and whipped topping, but the fruit adds vitamins. Use sugar-free pudding or low-sugar fruit for a lighter option.
Q: Why is my salad watery?
A: Ensure the pineapple and mandarin oranges are thoroughly drained, and avoid overmixing to maintain the pudding’s thickness.
Q: Can I use homemade whipped cream?
A: Yes, whip 1 ½ cups heavy cream with 2 tablespoons powdered sugar until soft peaks form, and use in place of thawed whipped topping.
Q: How long does it take to make this salad?
A: About 10 minutes for prep, plus 1–2 hours for chilling (4 hours or overnight for best results).
Q: Can I use different cookies?
A: Yes, try shortbread, vanilla wafers, or chocolate chip cookies, but crush them to a similar size for even distribution