Description
Cookie Salad is a delightful no-bake dessert featuring creamy vanilla pudding, whipped topping, and juicy fruit pieces, all combined with crunchy fudge-striped shortbread cookies for a perfect balance of textures and flavors. This easy-to-make treat is ideal for potlucks, family gatherings, or anytime you want a quick and delicious dessert.
Ingredients
Scale
Salad Base
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup buttermilk
- 8 oz whipped topping (such as Cool Whip)
Fruit Mix
- 1 (11 oz) can mandarin oranges, drained
- 1 (8 oz) can pineapple tidbits, drained
Cookies
- 15 fudge-striped shortbread cookies, chopped
- Extra cookies for garnish (optional)
Instructions
- Prepare the pudding base: In a medium bowl, whisk together the instant vanilla pudding mix and buttermilk until the mixture is smooth and has thickened to a creamy consistency.
- Fold in whipped topping: Gently fold the whipped topping into the pudding mixture until fully combined, creating a light and fluffy texture.
- Add the fruit: Stir in the drained mandarin oranges and pineapple tidbits gently to evenly incorporate the fruit without breaking it up.
- Add cookies just before serving: To maintain the cookies’ crunch, fold the chopped fudge-striped cookies into the salad just before serving.
- Serve and garnish: Transfer the cookie salad to a serving bowl. Garnish with extra cookie pieces if desired. Chill the salad before serving for best flavor and texture.
Notes
- For best texture, add cookies just before serving to keep them from becoming soggy.
- You can substitute Greek yogurt for buttermilk for a tangier twist.
- Leftovers should be stored in the refrigerator and eaten within a day for freshness.
