Name: Fudge Stripe Cookie Salad with Mandarin Oranges
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
Ingredients: 2 3.4-ounce packages instant vanilla pudding mix; 2 c. milk; 1 16 oz. container frozen whipped topping (thawed); 2 11 oz. cans mandarin oranges (drained); 1 20 oz. can crushed pineapple (drained); 25 fudge stripe cookies

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This cookie salad is one of my favorite summertime desserts. True, it’s not your typical potluck “salad” but trust me, your guests won’t mind one bit!

What is Cookie Salad?

Even though this isn’t your typical salad, by definition, it can still be considered a salad. A salad can be any mixture of small pieces of food combined that may or may not be combined with a dressing. Yes, I will admit, it is a stretch. It probably qualifies as more of a dessert, but bringing this as a “salad” to a potluck will make you a rockstar. I don’t think you will get any complaints.

Cookie Salad Dessert Mix Ins:

I love the combination of the mandarin oranges and pineapple mixed with the vanilla pudding in this recipe. It really doesn’t need more. I have heard of people adding banana or even mini-marshmallows to the mixture. Neither of these are a bad idea. If you are looking to add more, feel free to give either of those mix-in’s a try! Also, if you aren’t keen on the idea of having a little bit of chocolate in your cookie salad you can use shortbread cookies or crushed Vienna fingers instead.

With buttermilk or without buttermilk?

This seems to be the great debate with Cookie salad. Some love buttermilk others just like plain milk. I actually like it with milk because the buttermilk makes it a little too rich for my liking. Plus I feel like I am saving a few extra calories by sticking with skim milk. Granted, I know it’s not MUCH healthier, but a little healthier nonetheless.

How to make Cookie Salad:

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