Cookie Salad Recipe

Cookie Salad is the retro Midwestern dessert that will make your sweet tooth do a happy dance! Creamy, fluffy, and studded with juicy fruit and those irresistible fudge-striped cookies, this “salad” is pure joy in every bite—fun for potlucks, family gatherings, or anytime you’re craving a crowd-pleasing treat.

Ingredients You’ll Need

Gather just a handful of pantry staples and a few fresh add-ins, and you’re on your way to creamy, dreamy bliss! These essential ingredients each play a special part in creating the iconic taste and texture of Cookie Salad.

• Instant vanilla pudding mix (3.4 ounces): This thickens everything up and brings that sweet, cozy vanilla flavor.
• Buttermilk (1 cup): Tangy buttermilk balances the sweetness perfectly and adds a touch of richness—don’t skip it!
• Whipped topping (8 ounces, like Cool Whip): Gives that signature light, fluffy texture everyone loves.
• Crushed pineapple (20 ounces, drained): Juicy pineapple adds tropical flavor and nuggety sweetness throughout.
• Mandarin oranges (11 ounces, drained): Little juicy bursts of citrus that brighten each bite and add gorgeous color.
• Fudge stripe cookies (10, crushed): The heart and soul of Cookie Salad—mix them in last for the perfect crunch!

Variations

The magic of Cookie Salad is how endlessly customizable it is—swap in your favorite flavors, textures, or fruits to make it all your own. There’s so much room for play and creativity, whether you’re feeding a crowd or just indulging yourself!

• Chocolate lovers’ dream: Swap vanilla pudding for chocolate pudding and try mini chocolate chip cookies for an extra cocoa punch.
• Fresh fruit twist: Mix in fresh berries, diced peaches, or sliced bananas for an extra pop of fruitiness and color.
• Dairy-free delight: Use plant-based whipped topping and a dairy-free pudding mix if you need a dairy-free option.
• Nutty crunch: Add a sprinkle of chopped pecans or walnuts for even more texture and flavor.

How to Make Cookie Salad

Step 1: Mix the Pudding and Buttermilk

In a big mixing bowl, whisk together the instant vanilla pudding mix and buttermilk until the mixture is thick and smooth. Don’t worry if it’s a little thicker than you expected—that’s exactly what you want and the pudding will continue to thicken as you finish the salad.

Step 2: Fold in the Whipped Topping

Gently fold the fluffy whipped topping into your pudding base with a large spatula. Use light strokes so you keep everything airy—this is where that dreamy, cloud-like texture comes from!

Step 3: Add the Fruit

Stir in the drained pineapple and mandarin oranges until the fruit is scattered evenly throughout your creamy base. Make sure the fruit is well drained to prevent your Cookie Salad from getting watery.

Step 4: Chill the Salad

Cover your bowl and let the salad chill in the fridge for at least 30 minutes (or until you’re ready to serve). This lets the flavors meld and makes serving a breeze—plus, Cookie Salad is at its best when cold!

Step 5: Crush and Add the Cookies

Right before serving, crush up the fudge stripe cookies (I like to keep a few big pieces for texture!) and gently fold them into the salad. This keeps them deliciously crunchy. Sprinkle a few extra pieces on top for a playful finishing touch.

How to Serve Cookie Salad

Garnishes

Top your Cookie Salad with a handful of extra cookie pieces, a few mandarin orange segments, and even a sprinkle of shredded coconut if you love a tropical spin. These colorful touches make each portion look extra inviting and add a fun finishing flair.

Side Dishes

Cookie Salad shines as a dessert at potlucks or picnics, but it’s also great served alongside grilled burgers, barbecue chicken, or sandwiches for a playful, sweet contrast. It even pairs well next to fresh fruit salads or salty snacks—think of it as the “wild card” on your buffet!

Creative Ways to Present

Scoop Cookie Salad into mason jars or mini cups for individual servings at parties. Layer it parfait-style with extra cookie crumbles and fruit for a showstopping dessert. Or simply heap it up in a glass trifle bowl and let those gorgeous colors shine—don’t forget the serving spoon with a smile!

Make Ahead and Storage

Storing Leftovers

Cover your leftover Cookie Salad tightly with plastic wrap or a lid and refrigerate for up to 3 days. The cookies will soften over time, but the flavor is still fantastic and the salad makes a dreamy midnight snack!

Freezing

Freezing Cookie Salad isn’t recommended, since the whipped topping and fruit can separate and become watery once thawed. For best taste and texture, enjoy it fresh from the fridge.

Reheating

No reheating needed! Cookie Salad is meant to be served cold and creamy, straight from the fridge for maximum refreshment and crunch.

FAQs

Final Thoughts

I hope you’ll give this nostalgic and totally irresistible Cookie Salad a try! It’s the perfect combination of creamy, fruity, and crunchy—guaranteed to bring smiles to everyone lucky enough to snag a scoop. Enjoy sharing it with your favorite people and savoring all those happy, sweet moments.

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