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–+ servings
Bowl of finished Fudge Stripe Cookies. Fudge striped cookies and mandarin oranges on top.
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5 from 15 votes

Cookie Salad Recipe

This easy Cookie Salad combines creamy vanilla pudding, whipped topping, mandarin oranges, pineapple, and crunchy Fudge Stripe cookies. It's a quick no-bake dessert salad that is perfect for potlucks, picnics, barbecues, and family gatherings.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: Cookie Salad, Cookies, Side, Side Dish
Servings: 12 servings
Calories: 302kcal
Author: Erica Walker

Ingredients

  • 6.8 oz instant vanilla pudding mix
  • 2 c. milk
  • 16 oz frozen whipped topping thawed
  • 22 oz mandarin oranges drained
  • 20 oz crushed pineapple drained
  • 25 fudge stripe cookies

Instructions

  • Add the instant vanilla pudding mix and milk to a large mixing bowl. Beat until smooth and slightly thickened.
    Bowl of vanilla pudding mix with beaters on the side. Fudge Striped cookies and mandarin oranges on the side.
  • Gently stir the thawed whipped topping into the pudding mixture until evenly combined.
    Bowl of whipped topping mixed with pudding. Bowls of mandarin oranges, crushed pineapple, fudge stripe cookies and mandarin oranges on the side.
  • Fold in the well-drained mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.
    Bowl of cookie salad mix with a spatula on the side. Mandarin oranges and fudge stripes cookies on the side.
  • Just before serving, roughly crush the Fudge Stripe cookies into bite-sized pieces.
    Bag of crushed fudge striped cookies with a wooden rolling pin. Mandarin oranges and fudge stripe cookies on the side.
  • Gently stir most of the crushed cookies into the chilled pudding mixture.
    Bowl of Cookie Salad mix with Fudge stripe cookie crumbs mixed in. Fudge striped cookies and mandarin oranges on the side.
  • Top with the remaining cookie pieces and a few mandarin orange slices before serving.
    Bowl of Cookie Salad with fudge stipe cookies and mandarin oranges. Bowls and spoons on the side.

Video

Notes

  • Use instant vanilla pudding, not cook-and-serve pudding.
  • Drain the mandarin oranges and pineapple very well to prevent watery Cookie Salad.
  • Whole milk makes the salad creamier, but 2% or skim milk can also be used.
  • Buttermilk can be substituted for milk if you prefer a tangier, more traditional flavor.
  • Make sure the frozen whipped topping is completely thawed before folding it into the pudding.
  • Don't crush the cookies too finely. Bite-sized chunks give the salad the best texture.
  • Add the Fudge Stripe cookies just before serving so they stay crunchy.
  • The pudding and fruit mixture can be prepared up to one day ahead. Refrigerate it and keep the cookies separate.
  • Store leftovers covered in the refrigerator for up to 2 to 3 days. The cookies will soften as they sit.
  • If you expect leftovers, add cookies to individual portions instead of mixing them into the entire bowl.

Nutrition

Calories: 302kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 257mg | Potassium: 262mg | Fiber: 2g | Sugar: 36g | Vitamin A: 526IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1mg