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+ servings
Cookie Salad Close Up in a wood bowl
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5 from 22 votes

Cookie Salad

This light, creamy dessert salad is made with Cool Whip, Buttermilk, Mandarin Oranges, Instant Vanilla Pudding and Fudge Striped Cookies.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 227kcal
Author: Julie Evink


  • 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


  • 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.



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.
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!


Calories: 227kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 189mg | Potassium: 222mg | Fiber: 1g | Sugar: 23g | Vitamin A: 460IU | Vitamin C: 14.2mg | Calcium: 91mg | Iron: 2.6mg