Cookie Salad… a classic recipe that shocks some but delights all! The ingredients don’t seem like they should work together, but they definitely do. Folks from the midwest have been eating it since forever. If you like this recipe you will also like my Piggy Pie Dessert and Blueberry Lemon Heaven Dessert!
What is Cookie Salad?
So what exactly is this ‘cookie salad’? It’s more of a fluff recipe with a little cookie sprinkled throughout. The note in my MIL’s church cookbook said, “Can be served as a salad or dessert.” I definitely want to go to the dinner party where this is considered a side salad! 😂Another great reason to make this dessert… it’s NO-BAKE! Perfect for hot summer nights.
Ingredients & Substitutions
- Vanilla pudding
- Buttermilk–If you don’t have any on hand, make your own homemade buttermilk.
- Whipped topping–Homemade whipped cream is delicious in this salad! Store-bought would also work.
- Pineapple
- Mandarin oranges
- Fudge stripe cookies
If you are anything like me, your brain can’t quite comprehend how those ingredients can be combined and taste good. But rest assured, it does. As a matter of fact, I brought this to a neighborhood night out and every mom there either asked me for the recipe or talked about how she had it when she was growing up and missed it!
Fudge Stripe Cookies in an Orange-Pineapple Salad?
Don’t let this throw you off. I considered leaving them out at first but decided against it. It just wouldn’t be a classic Cookie Salad without those fudge stripe cookies! BUT! Be sure to add the right before serving. The longer they sit in the fluff mixture the softer they get, and I like the cookies to have a little crunch.
I added the cookies to a plastic bag that zips shut and then bashed them on the counter a few times. You could also do a rough cut with a knife.
How to Serve Cookie Salad
To chill or not to chill? Every recipe I came across did not mention chilling, but we prefer it cold. It also has buttermilk in it which could affect the flavor if it is at room temperature for too long (spoil).
This can be served in a large bowl sprinkled with more crushed fudge strip cookies. This lets folks choose as much or as little as they would like. You can also serve it in individual portions. Be sure to add a whole cookie on top… not only is it fun to see but you can use that cookie to dip into the salad and get a big bite!
Variations to Cookie Salad
Try making it a trifle! This involves another container of whipped topping and more fudge stripe cookies. Make the cookie salad according to the directions and then spread a 1/3 in a trifle dish. Add a layer of whipped topping and then a flat layer of the cookies. (You could also cut the cookies in half and press them against the inside edge of the trifle dish. Repeat two more times and chill until ready to serve.
Cookie Salad Pie… it’s a thing! Make the cookie salad according to the directions then pour it on top of a prepared graham cracker, shortbread, or chocolate crust. Top with some whipped topping, and more crushed cookies, and chill until ready to serve.
Cookie Salad
Ingredients
- 1 package (3.4 ounce) instant vanilla pudding mix
- 1 cup buttermilk
- 8 ounces whipped topping (such as Cool Whip)
- 1 can (20 ounce) 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 and stir well.
- Chill until ready to serve.
- Crush cookies and mix in just before serving. Reserve a few for garnish.
Video
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you are so right. old church recipe books are the best. I have 12 of them from years of baking and cooking and I still go to them all the time.
Sounds like a type of Ambrosia recipe!
Yummy!!
This is my go-to for potlucks, unexpected guests, etc, it’s ALWAYS a winner! I’ve made a pie out of it too, that was SO good! Thanks for the memory!
I’m curious. The instructions at the top list crushed pineapple, but below in the recipe it lists pineapple chunks. Which do you think works best?
Off to the market I go! Excited about tonight’s dessert, but there is one confusion. Within your recipe you call for pineapple “chunks”…and then there is chat about pineapple that is “crushed”. I suppose both will work, but if you are feeling it, I would love clarification.
How much of a buttermilk taste is there to this recipe?
I’ve made this for years but we always called it Buttermilk Salad. I use my hand chopper to break up the cookies. Much faster & less messy than bashing in the plastic bag.😊
I think this would be just as good if you used Instant Coconut Pudding in place of vanilla.
Can you substitute Saco Buttermilk Blend – 4 Tbsp/cup water? or mix buttermilk blend and a cup of sour cream?
This looks awesome. What a great idea. Can’t wait to try this one as well.❤️❤️