This cookie salad recipe is sure to be the star of your next gathering. A tasty dessert salad that I love bringing to picnics, BBQ’s, potlucks, and holidays. Made with pudding, fruit, and of course, Fudge Stripes cookies, this is a simple no-bake dessert that can be made in minutes.

 

Cookies and fruit join forces to make a delicious dessert that has been around for years. A classic recipe, especially in the Midwest, cookie salad is a dessert you might have had at your grandma’s house, potluck, or church function.

There is something about the combination of flavors from the chocolate in the cookies and the oranges that really is out of this world. This is one of my favorite recipes to make in the Summer and I hope you will love it too!

What is a cookie salad?

Cookie salad is not your typical leafy green side salad. It’s a cold, creamy, no-bake dessert that is usually made with a creamy base, fruit, and crushed cookies.

There are many other dessert salads like this cherry fluff salad, pineapple pudding, ambrosia salad, 5-cup salad, and grape salad but this cookie version is one of my favorites.

Ingredients for cookie salad

Just a few simple ingredients needed to make this dessert cookie salad recipe.

• Instant vanilla pudding mix – Make sure to use the instant pudding mix.
• Milk – I am using regular milk but you can substitute with buttermilk for a richer flavor.
• Mandarin oranges
• Pineapple tidbits
• Cool Whip
• Fudge Stripes cookies

How to make this cookie salad recipe

You can find the full, printable recipe and a video below.

Step one: Pour pudding mix in a large bowl. Pour in milk. Whisk until completely combined, about 1 minute.

Step two: Gently stir in the Cool Whip. Stir in drained mandarin oranges and pineapple tidbits.

Step three: Cover and chill in the refrigerator until ready to serve.

Step four: When ready to eat, crush the cookies into small pieces. I like putting the cookies in a zip-top bag and hitting them with a can or rolling pin to crush them.

Step five: Fold in the cookie pieces and serve.

Variations

Pudding: The classic recipe using vanilla pudding but you can substitute with French vanilla or cheesecake flavored pudding mix.

Fruit: Try adding in sliced bananas or chopped maraschino cherries. You can also swap the pineapple tidbits with drained, crushed pineapple.

Milk: The original cookie salad recipe calls for buttermilk. You can use buttermilk for a richer flavor or regular whole milk.

Add-ins: You can add in extra ingredients like shredded coconut, mini marshmallows, mini chocolate chips, or chopped pecans.

Heather’s recipe tips

• Drain: Make sure to drain the oranges and pineapple well. This helps prevent the salad from being too watery.
• Fold: Gently fold the Cool Whip so that it stays fluffy.
• Chill: You can serve the salad immediately or chill in the refrigerator. I like chilling for at least an hour so that it’s nice and cold.
• Store: Store any leftover cookie salad covered or in an airtight container in the refrigerator for up to 2 days.

How to serve Fudge Stripe cookie salad

• Bowl – Scoop the salad into individual serving bowls.
• Trifle – This can be made into a trifle by layering the cookie salad with a layer of extra Cool Whip and cookies.
• Pie – Chill the cookie salad and then spread in a pre-made graham cracker crust or chocolate crust. Serve in pie slices.

More potluck classic recipes

• Broccoli salad
• Pasta salad
• Chicken salad
• Cucumber salad