Cookie Salad

When you need a dessert that’s both easy to make and delicious, this cookie salad is the answer. Featuring the juicy burst of mandarin oranges, the creamy goodness of vanilla pudding and the light texture of whipped topping, this recipe can be ready to serve to a crowd in just 15 minutes.

Its no-bake simplicity also means this cookie salad can be whipped up in a flash, making it the perfect dessert for spontaneous get-togethers or busy weeknights at home.

Ingredients for Cookie Salad

• Buttermilk: Cold buttermilk provides a tangy base that balances the sweetness of the other ingredients in this no-bake dessert.
• Vanilla pudding mix: The use of instant vanilla pudding mix creates a creamy base and helps thicken the cookie salad as it chills.
• Whipped topping: Frozen whipped topping adds a light and fluffy texture to the salad.
• Mandarin oranges: Canned mandarin oranges keep this recipe simple, adding a burst of citrus flavor, color and sweetness to the salad.
• Fudge-striped shortbread cookies: Coarsely crushed fudge-striped shortbread cookies provide a much-needed and delightful crunch to every bite of this salad.

Directions

Step 1: Prepare the pudding base

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In a large bowl, whisk the cold buttermilk and pudding mix for two minutes until well combined. Let the mixture stand for another two minutes, till it’s soft set.

Step 2: Fold in the whipped topping and oranges

Julia Hartbeck for Taste of Home

Gently fold the thawed whipped topping and drained mandarin oranges into the pudding mixture.

Editor’s Tip: To prevent the cookie salad from being watered down, make sure to drain the mandarin oranges thoroughly before adding them into the bowl.

Step 3: Chill the salad

Julia Hartbeck for Taste of Home

Cover the bowl with plastic wrap and refrigerate the cookie salad until you’re ready to serve.

Step 4: Add the cookies

Julia Hartbeck for Taste of Home

Coarsely crush the fudge-striped cookies and fold them into the chilled cookie salad. Serve immediately.

Editor’s Tip: To easily crush the cookies, place them in a zip-top bag and use a rolling pin or the bottom of a heavy glass to break them up.

Julia Hartbeck for Taste of Home

Cookie Salad Variations

• Take things tropical: Swap out the mandarin oranges for crushed pineapple and top the salad with shredded coconut for a tropical twist.
• Switch up the pudding mix: For a fun twist, replace the vanilla pudding mix with butter pecan, pistachio or chocolate.
• Add chopped nuts: Fold in chopped nuts like pecans or walnuts for added crunch and flavor. Take the flavor one step further and lightly toast the nuts before adding them into the cookie salad.
• Try different cookies: Use different types of cookies such as vanilla wafers or graham crackers for a different flavor profile.
• Use fresh berries: If you’re making this dessert in the summer, use a mix of fresh berries like strawberries, blueberries and raspberries for a sweet and tangy finish.

How to Store Cookie Salad

This cookie salad recipe can be stored in an airtight container in the fridge for up to three days. To maintain the salad’s signature crunch, keep the crushed cookies separate until it’s time to serve.

Can you freeze cookie salad?

Unfortunately, leftovers of this cookie salad cannot be frozen, as the texture of the whipped topping and crushed cookies may change.

Can you make cookie salad ahead of time?

While we do not recommend freezing this cookie salad, you can prepare the pudding, whipped topping and fruit mixture up to 24 hours in advance. Store it covered in the fridge and fold in the crushed cookies just before serving.

Cookie Salad Tips

Julia Hartbeck for Taste of Home

How can I lighten up this cookie salad?

A couple of substitutions can easily lighten up this sweet dessert. Use sugar-free pudding mix, low-fat whipped topping and homemade three-ingredient shortbread cookies. You can also swap out the canned mandarin oranges for fresh ones, giving this salad more natural sweetness.

Can you use homemade whipped cream instead of whipped toping?

Yes! Using homemade whipped cream instead of frozen whipped topping will give your cookie salad a fresher taste. Simply whip heavy cream with powdered sugar until stiff peaks form, then fold it into the pudding mixture.

What can you serve with cookie salad?

This cookie salad is a great addition to a potluck or holiday dessert spread. It’s light enough to serve after a heavy meal of grilled meats and hearty barbecue sides like mashed potatoes and one-pot casseroles.

How do you make this cookie salad more festive?

If you plan to serve this cookie salad for the holidays, adding colorful Christmas sprinkles or edible glitter can easily transform it into a festive dessert.