Have you ever heard of cookie salad? It’s a Midwest classic that’s equal parts quirky and delicious. This scrumptious cookie salad recipe combines creamy pudding, juicy fruit, and chunks of cookies to create the ultimate fruity dessert. Whether you’re hosting a potluck or craving something sweet and unique, this dessert is guaranteed to be a crowd-pleaser. Honestly, the blend of textures and flavors makes it hard to resist!

Cookie salad has its roots in Midwestern culture, where sweet salads (yes, salads!) have long been a staple at family gatherings. If you’re new to this dessert, you’re in for a treat. Let me walk you through everything you need to know to whip up this creamy, fruity delight.

The Story Behind Cookie Salad

Cookie salad might sound unconventional, but it’s been a cherished dessert for decades, especially in states like Minnesota and North Dakota. Traditionally, it’s made with pudding, whipped cream, canned fruit, and crushed cookies, all mixed together in a way that defies the definition of salad. But that’s part of its charm, right?

Growing up, my grandmother used to make cookie salad for every summer barbecue. It was always the highlight of the meal, especially for us kids who couldn’t wait to dig in. Over the years, I’ve tweaked the recipe to suit my own taste, experimenting with different fruits and cookie types. This version is my favorite—it’s creamy, fruity, and just the right amount of sweet.

Cookie salad is also incredibly versatile. You can make it for holidays, potlucks, or casual get-togethers. It’s perfect for summer because it’s served chilled, but honestly, I’ve made it in the dead of winter, too. Who can resist cookies and cream in any season?

Ingredient Breakdown

Let’s talk ingredients! Each component plays a crucial role in making this scrumptious cookie salad shine.

Vanilla pudding mix: The base of the creamy texture. I recommend instant pudding for convenience, but you can use cook-and-serve pudding if you prefer a deeper flavor. If vanilla isn’t your thing, try butterscotch or white chocolate pudding.
Whipped topping: A light and fluffy addition that gives the salad its signature creaminess. You can use store-bought whipped topping or whip your own cream for a homemade touch.
Canned mandarin oranges: These sweet and tangy oranges are a classic choice. Drain them well to avoid excess liquid in the salad. Fresh oranges work too if you prefer a juicier bite.
Pineapple chunks: Another fruity favorite. Canned pineapple is convenient, but fresh pineapple adds extra zing. Be sure to drain canned pineapple thoroughly.
Fudge-striped cookies: The star of the show! Their chocolatey stripes and buttery flavor pair perfectly with the creamy pudding. You can swap these for Oreos, graham crackers, or even chocolate chip cookies if you’re feeling adventurous.

For substitutions, you can use gluten-free cookies or dairy-free whipped topping to accommodate dietary needs. I also love adding seasonal fruits like strawberries or blueberries for a fresh twist. The possibilities are endless!

Equipment Needed

You don’t need anything fancy to make this recipe, which is one of the reasons I love it so much. Here’s what you’ll need:

Large mixing bowl: A spacious bowl to combine all the ingredients without spills.
Whisk: To mix the pudding smoothly.
Spatula: Perfect for folding in the whipped topping and fruit without crushing them.
Knife: If you’re using fresh fruit, a sharp knife will make prep easy.

If you don’t have a whisk, a fork works in a pinch, though it might take a little longer. And for budget-friendly options, you can find sturdy mixing bowls and spatulas at most discount stores.

Preparation Method

Prepare the pudding: In a large mixing bowl, whisk together one package (3.4 oz / 96 g) of instant vanilla pudding mix and 2 cups (480 ml) of cold milk. Whisk until the pudding begins to thicken, which should take about 2 minutes.
Fold in whipped topping: Gently fold in 1 cup (240 ml) of whipped topping until the mixture is creamy and smooth. Be careful not to overmix—it should stay light and airy.
Add the fruit: Drain one can (15 oz / 425 g) of mandarin oranges and one can (20 oz / 567 g) of pineapple chunks. Add the fruit to the pudding mixture and stir gently to combine.
Break up the cookies: Crush 10 fudge-striped cookies into bite-sized pieces. You can do this by hand or use a rolling pin. Fold the cookies into the mixture, leaving a few for garnish.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Serve: Before serving, top with additional cookie pieces and a sprinkle of fruit for a picture-perfect finish.

Pro tip: If the pudding mixture seems too thick, you can stir in a splash of milk to loosen it up. And don’t forget to taste-test as you go—it’s half the fun!

Cooking Tips & Techniques

Making a great cookie salad is simple, but here are a few tips to ensure success:

Consistency is key: Make sure the pudding is fully thickened before adding the whipped topping. Otherwise, the salad might turn soupy.
Don’t skip draining: Canned fruit can add too much liquid if not properly drained, so take your time with this step.
Fold, don’t stir: When mixing in the whipped topping, use gentle folding motions to keep it light and fluffy.
Chill thoroughly: The flavors really come together after chilling, so don’t rush this step.

And trust me, I’ve learned these tips the hard way—there’s nothing worse than biting into a soggy cookie salad!

Variations & Adaptations

One of the best things about cookie salad is how easy it is to customize. Here are a few ideas:

Dietary swaps: Use gluten-free cookies for a celiac-friendly version, or try coconut milk-based whipped topping for a dairy-free alternative.
Seasonal fruits: Swap out the mandarin oranges for fresh berries in summer or diced apples in fall.
Different cookies: Experiment with Oreos, ginger snaps, or even shortbread cookies for a unique twist.

Personally, I’ve tried adding crushed pretzels for a salty-sweet combo, and it was a hit. Don’t be afraid to get creative!

Serving & Storage Suggestions

Cookie salad is best served cold, so make sure it’s thoroughly chilled before serving. Scoop it into individual bowls or serve it family-style in a large dish. For a pretty presentation, garnish with extra cookie crumbles and a few whole fruit pieces.

If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 3 days. The cookies will soften over time, but the flavors will deepen, making it just as delicious. If you want to keep the cookies crunchy, store them separately and add them just before serving.

Nutritional Information & Benefits

While cookie salad isn’t exactly a health food, it does bring some nutritional perks thanks to the fruit. Here’s an approximate breakdown per serving (makes 8 servings):

Calories: 250
Fat: 8 g
Carbohydrates: 40 g
Protein: 3 g

The mandarin oranges and pineapple offer a dose of vitamin C, and using fresh whipped cream can reduce added sugars. If you’re watching your sugar intake, opt for sugar-free pudding and cookies.

Conclusion

If you’re looking for a dessert that’s fun, easy, and totally delicious, this scrumptious cookie salad recipe is a must-try. It’s nostalgic, versatile, and perfect for sharing with loved ones. Plus, it’s a conversation starter—who doesn’t love a dessert that doubles as a salad?

I hope you’ll give this recipe a go and make it your own. Feel free to share your variations or let me know how it turned out in the comments below. Happy cooking, and remember: dessert is always a good idea!

FAQs

Can I make cookie salad ahead of time?

Absolutely! You can prepare it up to a day in advance. Just wait to add the cookie garnish until serving to keep them crunchy.

What other fruits can I use?

Fresh berries, diced apples, or sliced bananas work beautifully. Adjust based on what’s in season!

Is cookie salad gluten-free?

It can be! Use gluten-free pudding mix and cookies to make it celiac-friendly.

Can I freeze cookie salad?

Freezing isn’t recommended, as the whipped topping and pudding can change texture. Stick to refrigeration.

What’s the best way to transport cookie salad?

Use an airtight container and keep it chilled with ice packs if traveling. Add cookie garnish after arriving for the freshest presentation.

Scrumptious Cookie Salad Recipe

Author: Sarah
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x

Print Recipe

Description

This scrumptious cookie salad recipe combines creamy pudding, juicy fruit, and chunks of cookies to create the ultimate fruity dessert. Perfect for potlucks, holidays, or casual get-togethers, it’s a crowd-pleaser that’s hard to resist.

Ingredients

Scale

1 package (3.4 oz / 96 g) instant vanilla pudding mix
2 cups (480 ml) cold milk
1 cup (240 ml) whipped topping
1 can (15 oz / 425 g) mandarin oranges, drained
1 can (20 oz / 567 g) pineapple chunks, drained
10 fudge-striped cookies, crushed

Instructions

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken, about 2 minutes.
Gently fold in the whipped topping until the mixture is creamy and smooth. Be careful not to overmix.
Add the drained mandarin oranges and pineapple chunks to the pudding mixture and stir gently to combine.
Crush the fudge-striped cookies into bite-sized pieces and fold them into the mixture, leaving a few for garnish.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, top with additional cookie pieces and a sprinkle of fruit for garnish.

Notes

Make sure to drain the canned fruit thoroughly to avoid excess liquid in the salad. Chill the salad for at least an hour to let the flavors meld together. For a gluten-free version, use gluten-free cookies.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 25
Sodium: 150
Fat: 8
Saturated Fat: 5
Carbohydrates: 40
Fiber: 1
Protein: 3

Keywords: cookie salad, fruity dessert, easy dessert, Midwest dessert, potluck recipe