Cookie Salad Recipe

If you’re looking for a dessert that blurs the line between fun, nostalgia, and pure deliciousness, Cookie Salad is about to become your new favorite treat! This Midwestern classic is a creamy, dreamy fruit salad—studded with fudge striped cookies—that’s as easy to throw together as it is irresistible at gatherings.

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Ingredients You’ll Need

Cookie Salad is all about simplicity and fun, and the magic truly unfolds with just a handful of pantry and fridge staples! Each ingredient plays a starring role in giving this salad its signature creamy, fruity, and cookie-studded personality you’ll crave again and again.

• Instant vanilla pudding mix (3.4 oz): The creamy backbone of the salad, lending sweet flavor and thick texture—be sure to grab instant, not cook-and-serve.
• Buttermilk (1 cup): This is the secret ingredient that adds an irresistible tang while keeping everything smooth and not too sweet.
• Whipped topping, such as Cool Whip (8 oz): Gives Cookie Salad its fluffy, pillowy lightness—don’t substitute with whipping cream or it won’t set the same.
• Crushed pineapple, drained (1 can, 20 oz): Adds tropical sweetness and juiciness (draining is key, or you’ll water down the salad).
• Mandarin oranges, drained (1 can, 11 oz): For pops of color, bright citrus flavor, and a tender bite in every spoonful.
• Fudge stripe cookies (10, crushed): The whimsical, legendary “cookie” part—adds chocolatey crunch and makes every bite nostalgic.

Variations

The beauty of Cookie Salad is how playful and versatile it can be! Feel free to tweak, swap, or dress up your bowl based on what’s in your pantry or what sounds best for your occasion.

• Different cookies: Try chopped Oreos, Nilla Wafers, or even ginger snaps for a whole new flavor twist and crunch.
• Fresh fruit boost: Toss in a handful of sliced strawberries, halved grapes, or bananas for extra color, freshness, and nutrition.
• Lightened up: Use sugar-free pudding and light whipped topping for a lower-calorie treat—no one will even notice!
• Nutty crunch: A sprinkle of toasted pecans or walnuts adds warmth and a delightful bite.

How to Make Cookie Salad

Step 1: Mix the Pudding and Buttermilk

Start by whisking together the instant vanilla pudding mix and cold buttermilk in a large bowl. It will look quite thick at first—that’s totally normal and exactly what you want! Using a hand mixer makes this a breeze, but a sturdy whisk and a little muscle work perfectly, too.

Step 2: Fold in Whipped Topping

Add the whipped topping to your creamy pudding base and gently fold everything together until it’s seamless and fluffy. You want to keep as much air as possible, so go slow and use a spatula instead of stirring vigorously.

Step 3: Add the Fruit

Next, toss in the well-drained crushed pineapple and mandarin oranges. Give it a gentle stir so the fruit gets evenly distributed throughout the creamy pudding mixture. At this point, your Cookie Salad already looks downright festive!

Step 4: Chill and Add Cookies Before Serving

Pop the bowl into the fridge for at least 30 minutes so all the flavors can mingle. When you’re ready to serve, gently fold in the crushed fudge stripe cookies—and don’t forget to save a few extra for sprinkling on top as the finishing crowning touch!

How to Serve Cookie Salad

Garnishes

For a picture-perfect finish, sprinkle extra crushed cookies—or even some artfully halved fudge stripes—right on top. Add a few mandarin orange segments or a sprig of mint for a burst of color, and watch everyone’s eyes light up the moment you set the bowl on the table.

Side Dishes

This Cookie Salad shines alongside classic cookout fare like grilled burgers, barbecued chicken, or pulled pork sandwiches. It’s also a cheerful addition to holiday buffets or brunch spreads where something sweet and whimsical makes everyone smile.

Creative Ways to Present

Spoon portions into small mason jars or clear dessert cups for portable, picnic-friendly servings. For parties, I love layering Cookie Salad in a big glass trifle dish so you can see all the fruity, creamy, cookie-studded layers. Or let kids add their own cookie crumbles at a DIY dessert station for extra fun!

Make Ahead and Storage

Storing Leftovers

Cookie Salad can be covered and refrigerated for up to 2 days. Just know the cookies will soften over time, so if you love a bit of crunch, keep a few fresh cookies on hand to stir in right before enjoying those leftovers.

Freezing

Freezing isn’t ideal for Cookie Salad, as the creamy pudding base tends to break down and the fruit can become icy and watery upon thawing. If you have extra, simply store it in the fridge and enjoy within a day or two for best texture and flavor.

Reheating

This is a no-bake recipe meant to be enjoyed cold, straight from the fridge! If your Cookie Salad has been in the fridge for a while, simply give it a gentle stir and refresh with a few extra cookie crumbles before serving.

FAQs

Final Thoughts

If you’re craving a dessert that’s easy, crowd-pleasing, and just plain joyful, give Cookie Salad a try! It’s the kind of recipe that invites everyone to go back for seconds—and always becomes the surprise hit of the party. I can’t wait for you to fall in love with it as much as I have!

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