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!

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.

Cookie Salad Ingredients- Mandarin Oranges, Pudding, Pineapple, Whipped Topping

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!

Cookie Salad Mixed with Fudge Striped Cookie on Top

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.

Cookie Salad Mixed and Topped with Fudge Stripe Cookies

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!

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
5 from 8 votes

Cookie Salad

Prep Time 5 minutes
cooling time 30 minutes
Total Time 35 minutes
A delicious "salad" with unique ingredients that come together perfectly! The best at potlucks or BBQ's!

Ingredients

  • 1 package (3.4 ounce) instant vanilla pudding mix
  • 1 cup buttermilk
  • 8 ounces frozen whipped topping, thawed
  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. It’s crushed pineapple. I’ve made it before. I see the recipe has now been changed to reflect crushed pineapple.

  2. I wonder how pretzels would work. I’m thinking the big rod pretzels. This look really good. I make a salad similar called 7 Cup Salad.

  3. Love your recipes do you have any that I can make for my son who has dairy and soy allergies I hate it being able to make him sweets or desserts because of the allergies… He’s 1

  4. I grew up eating this in South Dakota and my mother served it as a salad!😆 One of my favorite childhood recipes.

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