Cookie Salad
Try this delicious and easy-to-make Cookie Salad recipe.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 (11 ounce) cans mandarin oranges drained
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 2 cups buttermilk
- 12 ounces frozen whipped topping thawed
- 1 (20 ounce) can pineapple chunks drained
- 1/2 (11.5 ounce) package fudge stripe cookies
- Carbohydrate 17.2928082415178 g
- Cholesterol 4.40064759482903 mg
- Fat 8.14624171978239 g
- Fiber 0 g
- Protein 4.40413805611102 g
- Saturated Fat 6.83921681202958 g
- Serving Size 1 1 Serving (138g)
- Sodium 126.573313373262 mg
- Sugar 17.2928082415178 g
- Trans Fat 0.444983132686827 g
- Calories 160 calories
As a busy housewife, I'm always looking for quick and easy recipes that I can make for my family. This Cookie Salad is one of my favorites because it's so simple to make and it's always a hit with my kids. Plus, it's a great way to use up leftover cookies!
This salad is the perfect combination of sweet and tangy, and it's always a refreshing treat on a hot summer day. I love to serve it with a scoop of vanilla ice cream or whipped cream, but it's also delicious on its own. It makes for a great side dish or dessert, and it's always a crowd-pleaser. Give this Cookie Salad recipe a try, and I'm sure you'll love it as much as I do!
Step-by-step
- Mix the pudding mix and buttermilk in a large bowl.
- Fold in the whipped topping.
- Mix in the pineapple chunks and mandarin oranges.
- Chill until ready to serve.
- Crush cookies and mix in just before serving.
