Cookie Salad I

Cookie Salad I

87 Reviews 5 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  JT

“This is my mom's recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

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Reviews (87)

Rate This Recipe


This is a great recipe that we use for potlucks, family gatherings, and the like. It is always a hit! The only thing we do differently is leave out the buttermilk and used crushed pineapple instead of chunks. The cookies don't get soggy at all, in fact I like it best the next day.



This salad is delicious everyone always wants the recipe. Instead of using cookies we add twix candy bars chopped into small quarter inch squares.



I don't know what made me make this what a waste of good ingredients. I will not make this again

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 72.5 g
  • 23%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Champagne Salad


next recipe:

Orange Sherbet Salad I