Cookie Salad

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Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.

This cookie salad is always a hit! The instant pudding powder is the yummiest addition. For more pudding-based treats try my pistachio pudding salad, this Oreo fluff, or my popular stabilized whipped cream!

Top view of cookie salad in a bowl with a wooden serving spoon.

Cookies and salads seem contradictory to each other, but the combination of the two together is perfection in this cookie salad! You’ll love the fluffy pudding and juicy fruit before you even rave about the cookies pieces. The fudge stripes cookies add a sweet texture that takes this fruit salad to the next level! Everyone always questions this cookie salad recipe until they take their first bite. I can’t wait for you to try it!

This is the perfect side dish to bring to your next get-together! No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

Ingredients Needed

You only need 6 ingredients to make this easy cookie salad! It’s a quick stop at the grocery store when you need a last-minute dessert or side dish. Follow the recipe card below for exact measurements.

  • Buttermilk: The buttermilk is a MUST in this recipe!
  • Instant Vanilla Pudding: Just the powder! It helps to thicken the salad.
  • Cool Whip: Adds sweetness and fluffiness.
  • Mandarin Oranges: Use canned mandarin oranges to add a sweet juicy texture.
  • Crushed Pineapple: Pineapple tidbits work too! Just be sure to drain them.
  • Fudge Stripe Cookies: Keebler fudge stripes cookies are the best part of this salad! You can chop or crumble the cookies. They also make mini fudge stripes cookies and those would be fun to add instead.
Ingredients labeled to make cookie salad.

This recipe is incredibly easy and fast to prepare! You can even make it ahead of time and then add the cookies right before serving. It’s the perfect dessert salad for any party or potluck.

  1. Mix the Buttermilk and Pudding Powder: In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
  2. Fold in the Cool Whip: Fold in the Cool Whip.
  3. Add the Mandarin Oranges and Pineapple: Gently stir in the drained mandarin oranges and crushed pineapple.
  4. Chill: Cover and refrigerate the cookie salad until ready to serve.
  5. Fold in the Cookie Pieces: Right before serving, chop or crumble fudge stripes cookies then fold them into the pudding mixture. 
  6. Garnish and Serve: Garnish with additional cookie pieces on top if desired.
First process photo of the buttermilk and pudding mixed in a bowl.
Whisk together the buttermilk and pudding powder.
Second process photo of cool whip added to the bowl.
Fold in the cool-whip.
Third process photo of pineapple and mandarin oranges added to the pudding mixture.
Add the mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.
Fourth process photo of the cookies folding into the cookie salad.
Fold in the cookie pieces right before serving.

No Buttermilk? No Problem!

Can’t find buttermilk or you just ran out of it? It’s easy to make right at home. Whenever you’re in a bind, here’s a recipe on how to make buttermilk. It’s super easy!

Tips and Variations

Cookie salad is fun to eat and customize just the way you like it! Follow my tips and ideas for switching up the flavors.

  • Buttermilk: Buttermilk is a key ingredient in this cookie salad! I’ve tried making it with heavy whipping cream and half-and-half, but it’s just not the same! The buttermilk adds a little tang to balance out the sweetness. It also helps create a perfect creamy texture.
  • Fruit: Switch up the fruit by adding pineapple tidbits, pineapple chunks, grapes, or banana slices.
  • Pudding Powder: This salad would be so tasty with banana instant pudding or cheesecake instant pudding. Have fun with the flavors!
  • Add-ins: Try adding mini marshmallows because the kids would love it!

Top close view of cookie salad in a bowl with a wood serving spoon.

Storing Leftover Cookie Salad

It’s best to serve this cookie salad right away, but it’s great to make ahead if you don’t add the cookies! The cookies can get soggy as it sits so keep that in mind.

  • In the Refrigerator: Place leftovers in an airtight container in the fridge for 2-3 days.
  • Make Ahead: If you plan on making it in advance then make the base and chill it in the refrigerator until ready to serve. Add the cookie pieces right before serving!

Close view of a wood serving spoon lifting up a spoonful of cookie salad.

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  • In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.

  • Fold in the cool whip.

  • Gently stir in the drained mandarin oranges and crushed pineapple.

  • Cover and refrigerate until ready to serve.

  • Before serving, chop or crumble fudge stripes cookies and fold them into the pudding mixture.

  • Garnish with additional cookie pieces on top if desired.

Calories: 339kcalCarbohydrates: 53gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 18mgSodium: 222mgPotassium: 249mgFiber: 2gSugar: 35gVitamin A: 755IUVitamin C: 20mgCalcium: 91mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Published by Staff Reporter