This is one of those don’t-judge-a-book-by-its-cover type of desserts. It’s hard to make a Cool Whip/pudding dessert look elegant, but what it lacks in style it makes up for in taste. It’s one of those desserts that sneak up on you, where you think you’ve only had a few bites, only to realize you’ve eaten your whole portion plus more. I love those desserts!
The first time I had cookie salad was at my friend’s house years ago. She told me I had to try it. I gave her a funny look and asked, “Well, is it a green salad with some cookies in it?” Because that sounds appetizing…not! She laughed and said, “No, it’s dessert and you have to try it.” I don’t know where the salad part comes in, only to say it has pineapple and mandarin oranges in it, but every time I serve this dessert there are no leftovers. What’s great about this dessert too is that you can make it the night before. And it’s good for a few days after, but that is my guess, as it has never lasted in my fridge. And my guess is it probably won’t in yours either. So go ahead, have some salad with your dinner! Enjoy. xoxo
Cookie Salad
2 c buttermilk
1 (5.1 oz.) package instant vanilla pudding mix
1 (12 oz.) container Cool Whip, thawed
1 (11 oz.) can mandarin oranges, drained
1 (14 oz.) can pineapple tidbits, drained
1 (11.5 oz.) package fudge stripped shortbread cookies, coarsely crushed
In a mixing bowl with a whisk attachment, whisk the buttermilk and the vanilla pudding for about 2 minutes on medium speed. In another bowl, mix the oranges, pineapples, and cookies.
Fold the Cool Whip into the pudding mixture; then fold into the cookie mixture. Cover with plastic wrap and place in the fridge for at least 4 hours or overnight.
Serves: 10
Recipe Source: Susan