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