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–+ servings
Small glass of pudding salad with bits of fruit and cookies in a creamy pudding based dressing topped with more pieces of fudge stripe cookies, ready to eat.

Cookie Salad

Fudge striped cookies, mandarin oranges, and pineapple come together in a creamy dressing that makes this cookie salad hard to resist. It is a Midwestern staple for good reason.
Prep Time10 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

  • 2 3.4 oz boxes vanilla instant pudding mix
  • 2 cups buttermilk or whole milk
  • 8 ounces Cool Whip thawed
  • 1 20 oz can crushed pineapple drained
  • 2 15 oz cans mandarin oranges drained
  • 1 11.5 oz package fudge stripe cookies

Instructions

  • Mix together 2 3.4 oz boxes vanilla instant pudding mix and 2 cups buttermilk in a large mixing bowl.
  • Fold in 8 ounces Cool Whip.
  • Make sure your 1 20 oz can crushed pineapple and 2 15 oz cans mandarin oranges are well drained. Then stir into the pudding mixture.
  • Use your hands to break up 1 11.5 oz package fudge stripe cookies into bite sized pieces. Reserve a few pieces for garnish if desired. Stir the rest into the salad.
  • Cover and chill at least 1 hour before serving.

Notes

  • For crunchier cookies, wait to stir them in until just before serving. 
  • Feel free to add more fruit. Bananas, strawberries or even coconut would be delicious. You can also use pineapple chunks or tidbits in place of the crushed pineapple if you prefer. 

Nutrition

Serving: 1Serving | Calories: 228kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 191mg | Potassium: 172mg | Fiber: 1g | Sugar: 26g | Vitamin A: 321IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 1mg
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