Impress your guests this summer with the delightfully sweet, unique, and totally retro Cookie Salad.
Cookie salad originates from the Midwest region of the United States. There may be nothing more quintessentially Midwestern than cookie salad. The sweet, fruity, pudding-based “salad” is nothing like a traditional salad. Still, it adopted the title due to the mix of different ingredients tossed together in a bowl, much like the concept of a green salad.
The cookie salad and the concept of dessert salads enjoyed a boom in the 1960s, and although they endured through the decades, they are so retro. While I was still little in the 90s, this salad completely reminds me of every summer family BBQ when my Grammy made it. Now, I have adopted the cookie salad recipe and love to serve it on hot days. Not only is it refreshing and easy to make, but you don’t have to turn on the oven!
This delicious cookie salad begins with a box of vanilla pudding, which is combined with buttermilk and whipped topping (such as Cool Whip). Once the mixture becomes thick and creamy, it’s time to add the fruit. The recipe calls for cans of drained crushed pineapple and mandarin oranges, but you can also use fresh fruit if you prefer. Fresh mandarins are particularly easy to work with. The final step is to add my favorite store-bought cookies, Fudge Stripes. For the best crunch, wait to add these cookies until you are ready to serve.
What other cookies can I use?
As I previously mentioned, Fudge Stripe cookies are my absolute favorite. They are buttery, not too sweet, and have a hint of saltiness from the shortbread. If you are scoffing at the idea of chocolate combined with orange and pineapple, try it! The richness of the chocolate complements the acidity of the mandarins and the refreshing sweetness of the pineapple. However, if you are truly not a chocolate fan and I can’t get you to budge, cookie salad goes great with traditional shortbread cookies or vanilla wafers. If you want to go the extra mile and bake your own, there are tons of FFF recipes to choose from.
How do I store leftovers?
I recommend only making enough cookie salad for that day. If you know you’ll have leftovers, don’t add the cookies to the pudding mixture; store it in an airtight container in the fridge for about 3 to 4 days, and add the cookies when you’re ready to eat.
Serving suggestions
Turn your efforts into a full-on retro party! Start with classic Pigs In A Blanket or try these Jalapeño Deviled Eggs for a spicy twist. Next, for the main course, opt for classic burgers or sliders if you’re serving a BBQ, or Instant-Pot Beef Stroganoff with Baked Potatoes In Foil if you want something more prim. Finally, wash it all down with a Mai Tai, Whiskey Sour, or some wine coolers (if you can find them).
Ingredients
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 cup buttermilk
- 8 ounces whipped topping
- 1 can crushed pineapple (20 ounces) drained
- 1 can mandarin oranges (11 ounces) drained
- 12 Fudge Stripe cookies roughly crushed (reserve a few for garnish)
Instructions
- In a mixing bowl, whisk together the instant pudding mix and buttermilk until the mixture becomes thick.
- Gently fold in the whipped topping until well blended.
- Stir in the drained crushed pineapple and mandarin oranges, mixing carefully to combine.
- Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour to let the flavors meld.
- Right before serving, fold in the roughly crushed Fudge Stripe cookies and garnish with a few extra cookie pieces if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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