Cookie Salad

This Classic Cookie Salad recipe is made with Cool Whip, buttermilk, mandarin oranges, instant vanilla pudding and Fudge Striped Cookies. It’s the perfect dessert salad to bring to parties and the kids love it!

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You know those recipes that you grew up on and were a staple at every family gathering? This classic Cookie Salad recipe is one of them. I can totally see why. It’s ridiculously easy and everyone always loves it, especially the kids! It’s stuffed with juicy mandarin oranges and crunchy fudge striped cookies, plus light and fluffy from the Cool Whip!

The debate is really, why do we call this a salad? I don’t have an answer. Around the Midwest salads aren’t just those healthy ones there are also Jell-O salads, pudding salads or combine them and just call them dessert salad, except we serve them as a side to the main dish.

Why this Cookie Salad recipe works!

• Everyone LOVES this dessert salad loaded with cookies and mandarin oranges.
• It’s so quick to make, think 10 minutes and you are done!
• Flexible. We call it a side, some people call it a dessert, plus there’s tons of options for add-ins.

Ingredients for Cookie Salad

• Buttermilk
• Instant French Vanilla Pudding Mix
• Cool Whip
• Mandarin Oranges
• Fudge Striped Cookies

Should I use Buttermilk or Milk?

I always make this with buttermilk as the directions state, but you can use regular milk. The buttermilk will give it a richer taste and will make it thicker, but the skim milk would give you less calories!

Extra Add-In Ideas!

• Crushed or tidbits pineapple, drained
• Sliced bananas
• Mini Marshmallows

How To Make Cookie Salad

1. First grab a mixing bowl and combine buttermilk and pudding mix until smooth. If you don’t have buttermilk here’s a great buttermilk substitute!
2. Fold in Cool Whip and mandarin oranges.
3. If you are serving immediately add crushed cookies, but if you aren’t serving it for a while cover and refrigerate.
4. When ready to serve, remove from the refrigerator and mix in chopped cookies.
5. If you add the cookies when you make it and serve it later the cookies will get soggy and no one wants a soggy cookie!

How To “Fold” In Ingredients

The folding technique is designed to combine ingredients without knocking the air out of the mixture, so your Cookie Salad will stay nice and light. If you don’t do this it will become watery and thin.

To fold the Cool Whip and mandarin oranges into the buttermilk mixture you will run the spatula around the side of the bowl, then alone the base of the bowl. Now fold the mixture over onto itself. Rotate the bowl 90° and repeat until combined.

Make Cookie Salad Pie!

That’s right, it’s a simple fun twist and makes it a “real” dessert.

All you have to do is prepare it like the directions state and then spread it in a graham cracker crust or chocolate crust.

For the finishing touch top with more whipped topping, crushed cookies and then chill until ready to serve.

How to Make Cookie Salad Trifle!

You’ll need to grab another container of whipped topping plus more cookies for this twist.

Simply take a trifle bowl and layer 1/3 of the salad into the bowl. Top it with a layer of whipped topping and lay out cookies on top of it. If you get really ambitious you could cut the cookies in half and press them against the outside of the bowl.

Repeat layers two more times. Chill until you are ready to serve.

How do I store leftover Cookie Salad?

Store leftovers in an air tight container for up to 3 days.

This salad will separate some and get a bit watery. The cookies will also get soggy.

If you are not going to eat the salad in one sitting we recommend only adding cookies to the portion that you’ll be eating and then adding the cookies in as you eat it!

More Pudding Salad Recipes

• Strawberry Banana Pudding Fluff
• Oreo Fluff
• Caramel Apple Snickers Salad
• Snicker Salad

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

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5 from 24 votes

Cookie Salad

This light, creamy dessert salad is made with Cool Whip, Buttermilk, Mandarin Oranges, Instant Vanilla Pudding and Fudge Striped Cookies.

Prep:15 minutes mins

Total:15 minutes mins

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8

servings

Ingredients

• ▢ 1 c. Buttermilk
• ▢ 1 3.4 oz Box Instant French Vanilla Pudding Mix
• ▢ 8 oz Cool Whip
• ▢ 1 15 oz Large Can Mandarin Oranges drained (You can also use apples and cut those up or both!)
• ▢ 1 c. Fudge Striped Cookies chopped

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Instructions

• Whip together buttermilk and instant pudding.
• Fold in Cool Whip and mandarin oranges. Add cookies if serving immediately. If not serving immediately cover and store in refrigerator. When it’s time to serve add cookie and mix until combined.

Tips

Buttermilk or Milk

I always make this with buttermilk as the directions state, but you can use regular milk. The buttermilk will give it a richer taste and will make it thicker, but the skim milk would give you less calories!

Extra Add-Ins

• Crushed or tidbits pineapple, drained
• Sliced bananas
• Mini Marshmallows

How to “Fold” in Ingredients

The folding technique is designed to combine ingredients without knocking the air out of the mixture, so your Cookie Salad will stay nice and light. If you don’t do this it will become watery and thin. 

To fold the Cool Whip and mandarin oranges into the buttermilk mixture you will run the spatula around the side of the bowl, then alone the base of the bowl. Now fold the mixture over onto itself. Rotate the bowl 90° and repeat until combined. 

Serve it as Pie!

That’s right, it’s a simple fun twist and makes it a “real” dessert.

All you have to do is prepare it like the directions state and then spread it in a graham cracker crust or chocolate crust.

For the finishing touch top with more whipped topping, crushed cookies and then chill until ready to serve.

Layer it for a Trifle!

You’ll need to grab another container of whipped topping plus more cookies for this twist. 

Simply take a trifle bowl and layer 1/3 of the salad into the bowl. Top it with a layer of whipped topping and lay out cookies on top of it. If you get really ambitious you could cut the cookies in half and press them against the outside of the bowl. 

Repeat layers two more times. Chill until you are ready to serve.

Leftovers

Store leftovers in an air tight container for up to 3 days. 

This salad will separate some and get a bit watery. The cookies will also get soggy. 

If you are not going to eat the salad in one sitting we recommend only adding cookies to the portion that you’ll be eating and then adding the cookies in as you eat it!

Video

Nutrition Information

Calories: 227kcal (11%), Carbohydrates: 36g (12%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 3g (19%), Cholesterol: 7mg (2%), Sodium: 189mg (8%), Potassium: 222mg (6%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 460IU (9%), Vitamin C: 14.2mg (17%), Calcium: 91mg (9%), Iron: 2.6mg (14%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.