Fudge Stripe Cookie Salad Recipe
Learn how to make a classic cookie salad. This dessert salad is a favorite Midwest recipe that is made with pudding, fruit, and cookies.
Servings: 8
Ingredients
- 1 3.4 ounce instant vanilla pudding mix
- 1 cup milk
- 15 ounces mandarin oranges, drained
- 20 ounces pineapple tidbits, drained
- 8 ounces Cool Whip, thawed
- 25 Fudge Stripes Cookies
Instructions
- Pour the pudding mix in a large bowl. Pour in milk. Whisk until completely combined and starts to thicken, about 1 minute.
- Gently stir in the Cool Whip. Stir in drained mandarin oranges and pineapple tidbits.
- Cover and chill in the refrigerator until ready to serve.
- When ready to eat, crush the cookies into small pieces. You can put the cookies in a zip-top bag and hit them with a can or rolling pin to crush them.
- Fold the cookie pieces into the salad and serve.
Video
Notes
- 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.
Nutrition
Calories: 292kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 280mg | Fiber: 2g | Sugar: 29g | Vitamin A: 523IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 1mg