Cookie salad is an easy vintage dessert recipe featuring fudge striped cookies mixed with mandarin oranges and pineapples in a creamy pudding fluff. This is the perfect easy dish to take along to potlucks or picnics.
It’s almost the time of year when picnics and potlucks happen almost weekly.
All the end of year gatherings really fill up my calendar and make spring just as busy as the holiday season.
And of course I can’t show up empty handed.
I often volunteer to make a dessert because there are so many easy desserts out there that feed a crowd just like this cookie salad.
With its creamy, sweet combination of flavors, it’s always a hit!
What is cookie salad?
Cookie salad is a vintage recipe hailing from the upper Midwest.
It features chopped pieces of fudge striped cookies tossed with mandarin oranges and pineapples in a fluff like pudding.
Super easy to make and so yummy!
Ingredients
To make this you only need a few ingredients:
- Milk– You could use buttermilk instead of milk for a thicker salad.
- Whipped topping– The kind you find in the freezer section like Cool Whip. Let it slightly thaw.
- Pudding mix– French vanilla flavor. Make sure to get the kind that doesn’t need to be cooked.
- Canned fruit– A drained can of mandarin oranges and a drained can of pineapple chunks.
- Cookies– Fudge stripe cookies roughly chopped.
How to Make
Cookie salad is so easy to make!
There’s no baking or cooking required!
Just whip both the milk and pudding mix together with a hand mixer in a large mixing bowl until the mixture is smooth and creamy.
Fold in the whipped topping with a spatula, just until evenly incorporated.
Then stir in the fruit.
Just before serving, stir in the chopped cookies.
Serve immediately, and enjoy!
Storing Leftovers
This is one of those dishes that is the best the day you make it.
The longer you store it, the soggier the cookie pieces will get.
If that doesn’t bother you, store any leftovers in an airtight container in the fridge for up to 3 days.
Making Cookie Salad Ahead of Time
You can make most of the cookie salad the day before, however do NOT add the cookies until you are ready to serve.
If you add the cookies ahead of time, they will be sad and soggy.
Tips and Tricks
- For a thicker salad use buttermilk instead of milk.
- You could vary the mix ins! Other tasty additions include sliced bananas, diced apples, mini marshmallows, chopped nuts, or chocolate chips.
- While typically you serve this in a big bowl and spoon it into individual portions, you can spread it out in a graham cracker pie crust for an easy no bake dessert.
Other Vintage Recipes to Try
Cookie salad is a delicious, vintage dessert for potlucks and picnics.
Make it today and enjoy!
Looking for other vintage recipes to try?
Try these:
If you’ve tried this COOKIE SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cookie Salad
Ingredients
- 1 cup milk
- 1 3.4 oz okg instant french vanilla pudding mix
- 1 16 oz tub whipped topping slightly thawed
- 1 15 oz can mandarin oranges well drained
- 1 20 oz can pineapple chunks well drained
- 2 - 2 1/2 cups fudge stripe cookies roughly chopped
Instructions
- Add both the milk and pudding mix to a large mixing bowl. Using a hand mixer whip them together until smooth & creamy.1 cup milk, 1 3.4 oz okg instant french vanilla pudding mix
- Using a spatula fold in the whipped topping, just until evenly incorporated.1 16 oz tub whipped topping
- Add the fruit to the mixture, stirring to combine.1 15 oz can mandarin oranges, 1 20 oz can pineapple chunks
- Just before serving, add the cookies and stir to combine.2 - 2 1/2 cups fudge stripe cookies
- Serve immediately, and enjoy!
Notes
- For a thicker salad use buttermilk instead of milk.
- You could vary the mix ins! Other tasty additions include sliced bananas, diced apples, mini marshmallows, chopped nuts, or chocolate chips.
- While typically you serve this in a big bowl and spoon it into individual portions, you can spread it out in a graham cracker pie crust for an easy no bake dessert.
Nutrition
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