Our Cookie Salad recipe mixes Keebler Fudge Stripe Cookies into fruit salad to make a fun and easy dessert salad or fluff for holiday parties, family gatherings, and other special occasions.
Fudge Stripe Cookie Salad Recipe
Well-drained mandarin oranges and pineapple tidbits are stirred into instant vanilla pudding along with Cool Whip and Fudge Stripe cookies to make cookie salad.
Fudge stripe cookies have always been some of my favorites! So when a salad recipe called for fudge stripe cookies I knew it would be a good recipe!
When I saw a friend share an old handwritten family recipe for Cookie Salad on Facebook I knew I had to give it a try. She shared that they always make this for Thanksgiving and Christmas. I also thought it would be pretty cool to say, “I’m bringing Cookie Salad.”
We have several recipes that mix pudding and cool whip with fruit to create a mixture everyone loves. The first one I think of is our Watergate Salad and Orange Jello Salad. Then I quickly think of several cakes that have similar enjoyable flavors from our Candy Land Dessert to Church Cake or Pistachio Pudding Cake.
This cookie salad is unique because it calls for buttermilk which gives a distinct and richer flavor than a typical fruit salad. Regular milk can be used if desired, or if that’s all you have on hand.
Our family loves serving cookies on the side so that the fruit salad can be used as more of a dip for the cookies. This also prevents the cookies from getting soggy. Sliced bananas or mini marshmallows are more great additions to this salad.
We also enjoy dipping EL Fudge Elfwich Sandwich cookies or Oreos in this fruit salad. There are so many options, so just pick your favorite cookie and create a new holiday tradition for your family.
Ingredients Needed To Make Cookie Salad
- Instant vanilla pudding mix
- Mandarain oranges
- Pineapple tidbits or chunks
- Cool Whip or other frozen whipped topping
- Fudge stripe cookies
Cookie Salad Recipe
In a large mixing bowl whisk together buttermilk and pudding until the mixture is semi-smooth. Since there is a much lower milk ratio than normal it will not become totally smooth.
Add defrosted whipped topping and stir well.
Use a strainer to drain mandarin oranges and pineapple tidbits or chunks well.
Then stir well-drained fruit into the pudding mixture. The juice is not needed, so it may be used in a smoothie or mixed drink recipe.
Refrigerate for up to a day ahead of time before serving.
Crush 16 fudge stripe cookies and mix together gently with the fruit salad an hour or two before serving.
Serve a few whole cookies on top as garnish or next to the fruit salad for dipping.
How Long Does Cookie Salad Last?
The fruit salad portion of this recipe lasts for 3 to 4 days in the refrigerator, but the cookies will get soggy within a couple days.
Since there are dairy products in the salad store in an air tight container in the refrigerator. Be sure not to leave out on the counter for more than two hours at a time. The salad will taste best and hold up best when kept chilled.
More Easy Dessert Salad Recipes:
- Orange Delight mixes a few simple ingredients with cottage cheese for a light and delicious dessert that is always popular & Orange Sherbet Salad is a sweeter spin on this classic.
- 7-Up Jello Salad is an old-fashioned classic that is cool and creamy with sweet pineapple.
- Cherry Coke Jello Salad is super sweet treat with cherry pie filling and sweet flavors. Red Hot Jello Salad features the cinnamon candy and flavors with chopped apples and celery.
- Pineapple Marshmallow Dessert is a simple old-fashioned recipe that many enjoy.
- 6.8 ounces instant vanilla pudding 2 small boxes
- 2 cups buttermilk
- 20 ounces pineapple tidbits
- 15 ounces mandarain oranges
- 16 ounces whipped topping defrosted
- 16 Chocolate striped shortbread cookies crushed
- Whisk together buttermilk and instant vanilla pudding. Fold in whipped topping.
- Drain pineapple and mandarin oranges well and add to other ingredients. Stir well and refrigerate.
- An hour before serving mix in crushed cookies keeping a couple for garnish on top. Store leftovers in the refrigerator.
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