Description
Indulge in the delightful fusion of creamy pudding, fresh fruit, and crunchy cookies with this Cookie Salad recipe. A perfect blend of flavors and textures that make for a refreshing and satisfying dessert.
Ingredients
Scale
For the Salad:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup buttermilk
- 8 oz whipped topping (like Cool Whip)
- 1 (11 oz) can mandarin oranges (drained)
- 1 (8 oz) can crushed pineapple (drained)
- 15 fudge-striped shortbread cookies (crushed or chopped)
- additional whole cookies for garnish (optional)
Instructions
- Prepare the Base: In a large bowl, whisk together the instant vanilla pudding mix and buttermilk until smooth and thickened, about 2 minutes.
- Combine Ingredients: Fold in the whipped topping until fully combined. Gently stir in the drained mandarin oranges and crushed pineapple.
- Add Crunch: Just before serving, fold in the chopped fudge-striped cookies to maintain their crunch.
- Serve: Spoon into a serving dish or individual cups and garnish with extra cookies if desired. Serve chilled.
Notes
- For a softer texture, fold in the cookies up to an hour before serving.
- For extra crunch, add them right before serving.
- You can also swap in crushed Oreos or chocolate chip cookies for a fun variation.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
