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.
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2 (3.4-ounce / 96 g each) packages instant vanilla pudding mix: Creates a creamy, sweet base.
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2 cups (480 mL) buttermilk: Adds a tangy, rich flavor to the pudding.
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12 ounces (340 g) frozen whipped topping (such as Cool Whip), thawed: Provides a light, fluffy texture.
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1 (20-ounce / 567 g) can pineapple chunks, drained: Brings tropical sweetness.
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2 (11-ounce / 312 g each) cans mandarin oranges, drained: Add a juicy, citrusy pop.
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½ (11.5-ounce / 163 g) package fudge stripe cookies: Deliver a crunchy, chocolatey finish.
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Substitutions and Variations:
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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.
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Lower Sugar: Use sugar-free vanilla pudding mix and reduce pineapple and mandarin oranges to one can each, or use no-sugar-added fruit.
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Fruit Swap: Replace pineapple or mandarin oranges with diced strawberries, peaches, or canned tropical fruit mix (drained).
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Cookie Swap: Swap fudge stripe cookies for shortbread, chocolate chip cookies, or vanilla wafers for a different crunch.
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Add-Ins: Mix in ½ cup mini marshmallows, ¼ cup shredded coconut, or ¼ cup chopped pecans for extra texture.
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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
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Drain 1 (20-ounce) can pineapple chunks and 2 (11-ounce) cans mandarin oranges thoroughly, patting dry with paper towels if needed.
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Thaw 12 ounces frozen whipped topping in the fridge for 1–2 hours if not already thawed.
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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
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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.
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Gently fold in 12 ounces thawed whipped topping with a spatula until fully combined and no streaks remain.
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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
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Add the drained pineapple chunks and mandarin oranges to the pudding mixture.
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Fold gently until the fruits are evenly distributed, being careful not to crush the delicate mandarin oranges.
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Tip: Mix just enough to combine; overmixing can break down the fruit and make the salad mushy.
Step 4: Chill
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Cover the bowl with plastic wrap or transfer the mixture to a serving dish and cover.
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Chill in the refrigerator for at least 1–2 hours to allow the flavors to meld and the salad to set.
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Tip: For a firmer texture, chill for up to 4 hours or overnight.
Step 5: Add Cookies and Serve
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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).
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Fold the crushed cookies into the salad or sprinkle them on top for maximum crunch.
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Serve chilled in bowls or dessert cups.
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Tip: Add cookies at the last minute to prevent them from becoming soggy, and reserve a few crumbs for garnish