If you’ve never had the pleasure of trying this dish then you might be a little confused. Cookie… salad? Sounds kind of like an oxymoron. But don’t worry, there’s no leafy greens involved here. Instead, this midwest classic is a mix of creamy and fruity with crunchy bits of cookie mixed in. It’s a beloved dessert for a reason—it’s simple, it’s delicious, and it’s a little bit quirky in the best possible way.

At first glance it doesn’t seem like the ingredients will go together, but trust the process and you will see! Start out by mixing together the vanilla pudding mix and milk for a couple minutes until it’s nice and smooth. You’ll then fold in the cool whip, followed by the pineapple and mandarin oranges. Make sure the fruit is well drained so you don’t end up with a liquidy dish.

Easy at that, your salad is ready to be covered and refrigerated for about an hour. It will firm up as it chills and all those tasty flavors will meld together. Yum. Right before serving, crush up the cookies and fold them into the salad for just the right amount of crunch to balance out all that creaminess. Whether it’s your first time making it or it’s a family favorite, Cookie Salad is sure to be a crowd pleaser. Give the recipe a try and see for yourself!

Yield(s): Serves 8-10
10m prep time
1h inactive

INGREDIENTS

• 2 (3.4 oz) packages instant vanilla pudding mix
• 2 cups milk
• 1 (12 oz) tub cool whip
• 1 (20 oz) can pineapple chunks, drained
• 1 (11 oz) can mandarin oranges, drained
• 10-15 fudge stripe cookies

PREPARATION

In a large bowl, combine both pudding mixes and milk. Stir for 1-2 minutes, then fold in cool whip.
Fold in pineapple and mandarin oranges.
Cover with plastic wrap and refrigerator for 1 hour.
Right before serving, roughly crush cookies and mix them in.
Garnish with additional fruit and cookies if desired.