Cookie Salad I

82 Reviews

Prep: 10 min
Ready In: 10 min

“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.” - by JT

Ingredients

2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1/2 (11.5 ounce) package fudge stripe cookies

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
500 cal
25%

Fat
21.7 g
33%

Carbs
72.5 g
23%

Based on a 2,000 calorie diet

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Reviews (82)

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MNISCOLD

Apr. 25, 2005

"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 ..." See moreof chunks. The cookies don't get soggy at all, in fact I like it best the next day."

JDAVIDSON

Jul. 1, 2004

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