Chocolate Cookie Salad is creamy chocolate pudding mixed with whipped topping, buttermilk, crushed pineapples, mandarin oranges, and fudge-striped cookies. This no-bake salad, which could easily pass as a dessert, is a unique blend of flavors and textures that is both rich and refreshing! You may also want to try my Cookie Salad made with vanilla pudding!
Ingredients & Substitutions
Pudding: For this salad/dessert, I used an instant chocolate pudding mix.
Buttermilk: If you don’t have any on hand, make homemade buttermilk to use in the salad. Buttermilk enhances the flavor and texture.
Whipped Topping: If using store-bought frozen whipped topping, thaw it before folding it into the salad. Homemade whipped cream would also work!
Fruit: Both canned crushed pineapple and mandarin oranges are added to the salad. Drain them before stirring each into the salad. You could use fresh fruit, too.
Cookies: Look for fudge-striped cookies to crush and fold into the salad. I added them to a plastic bag that zipped shut to crush the cookies, smashing them on the counter a few times. You could also do a rough cut with a knife. Wait to fold in the cookies until right before serving the salad to keep the crunch. Reserve a few for the topping.
Can I Add Other Ingredients To Chocolate Cookie Salad?
Yes, you can add other ingredients to customize the flavor or texture of the salad. Here are some options you could try:
- Chopped nuts like walnuts, pecans, or almonds
- Mini marshmallows
- Shredded coconut
- Chocolate chips
- Caramel or butterscotch sauce
- Pretzels or graham crackers
How To Serve Cookie Salad
This cookie salad can be served immediately or after it has been chilled. (We prefer it chilled.) Serve it in a large bowl sprinkled with more crushed fudge strip cookies. Or, serve it in individual portions. Add a whole cookie on top to dip into the salad and get a big bite!
How To Store Chocolate Cookie Salad
If possible, store the chocolate cookie salad without the cookies. Then, add them right before serving to keep them crunchy. Store the salad in a covered container in the refrigerator. It will last up to 2-3 days. I do not recommend freezing the salad.
Chocolate Cookie Salad
Ingredients
- 1 package (3.4 ounces) instant chocolate pudding mix
- 1 cup (245 g) buttermilk
- 8 ounces frozen whipped topping, thawed
- 1 can (20 ounces) crushed pineapple, drained well
- 1 can (11 ounces) mandarin oranges, drained well
- 10 fudge stripe cookies, crushed
Instructions
- In a large bowl, mix together the pudding mix and the buttermilk. It will be thick. (You can use a whisk or a hand-held mixer.)
- Fold in the whipped topping.
- Add in the pineapple and mandarin oranges. Stir well.
- Chill until ready to serve.
- Just before serving, crush cookies. Mix most of the crushed cookies into the salad, reserving a few for garnish.
Did you make this recipe?
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