Step 1: Prep the Ingredients

1. Drain 1 (20-ounce) can pineapple chunks and 2 (11-ounce) cans mandarin oranges thoroughly, patting dry with paper towels if needed.

2. Thaw 12 ounces frozen whipped topping in the fridge for 1–2 hours if not already thawed.

3. 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

1. 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.

2. Gently fold in 12 ounces thawed whipped topping with a spatula until fully combined and no streaks remain.

3. 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

1. Add the drained pineapple chunks and mandarin oranges to the pudding mixture.

2. Fold gently until the fruits are evenly distributed, being careful not to crush the delicate mandarin oranges.

3. Tip: Mix just enough to combine; overmixing can break down the fruit and make the salad mushy.

Step 4: Chill

1. Cover the bowl with plastic wrap or transfer the mixture to a serving dish and cover.

2. Chill in the refrigerator for at least 1–2 hours to allow the flavors to meld and the salad to set.

3. Tip: For a firmer texture, chill for up to 4 hours or overnight.

Step 5: Add Cookies and Serve

1. 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).

2. Fold the crushed cookies into the salad or sprinkle them on top for maximum crunch.

3. Serve chilled in bowls or dessert cups.

4. Tip: Add cookies at the last minute to prevent them from becoming soggy, and reserve a few crumbs for garnish