Cookie Salad is one of those unique retro recipes that we don’t understand why it works, but we sure know it’s delicious!
This cookie salad recipe made with fudge striped cookies, mandarin oranges, and pineapple tidbits is the wackiest combination of ingredients that turns into the most delicious fluff salad. Enjoy it after a lunch of grilled cheese and fresh lemonade!
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Why you’ll love this recipe!
📌 Super quick to prepare – comes together in just 5 minutes.
📌 Chocolate + orange is a classic flavor combo!
📌 Classic dish reminiscent of childhood, parties, and potlucks!
Fudge Stripe Cookie Salad Ingredients
- Pudding mix – Instant vanilla pudding mix, not prepared.
- Buttermilk – If you don’t have buttermilk you can make a substitute with a mix of milk + vinegar.
- Whipped topping – Like cool whip; thawed.
- Pineapple – Canned pineapple tidbits, drained.
- Oranges – Canned mandarin oranges, drained.
- Cookies – Fudge striped cookies, crushed, plus extra for topping.
How do you make a cookie salad fluff? (step-by-step)
⭐ First, whisk together the instant vanilla pudding and the buttermilk. It will be very thick.
⭐ Next, fold in the whipped topping until it is well blended with the pudding mixture.
⭐ Then, stir in the pineapple and the mandarin oranges.
⭐ Finally, when ready to serve, stir in the crushed in the fudge striped cookies.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Can you make fluff salad ahead of time?
This recipe is best when made no more than a few hours ahead of time so it has time to chill but not enough time to get soggy.
Do you have to use cool whip?
Homemade whipped cream can be used, but it works best with stabilized whipped cream/whipped topping.
If you use homemade whipped cream make sure it’s whipped to stiff peaks before stirring in and then serve immediately after preparing.
Can I add fresh fruit?
Absolutely! We love the convenience of canned fruit in this recipe, but feel free to use fresh as well.
Make sure to dice any fruit pieces very small.
What can I substitute for buttermilk?
To create a buttermilk substitute, combine 1 cup whole milk (2% will also work) with 1 tablespoon of white vinegar or lemon juice.
Stir, then allow the mixture to sit for about 5 minutes (it will curdle a bit). Use the mixture as a 1:1 ratio for buttermilk.
Storage and leftovers
How long will fruit salad fluff keep in the fridge?
Leftovers will last 3 – 4 days. After that you can still eat them (for up to a week) but they may become runny. Make sure to store covered in an air tight container.
Stir leftovers before serving, to reincorporate any separation.
Can you freeze the leftovers?
We do not recommend freezing fluff salads.
Tips, tricks, and frequently asked questions
Is it cookie salad a side dish or a dessert?
In the south and midwest, this is typically served as a side dish (I guess that’s why it’s called a salad!), but I’ve found in the northeast and on the west coast it’s often served as a dessert.
Can I add cottage cheese?
Yes, cottage cheese is delicious in this and is frequently added to fluff salad recipes.
Can I add Greek yogurt?
Yes, Greek yogurt is a great way to add protein and some tanginess.
Nuts or no nuts?
Chopped nuts are a great addition to fruit salad with whipped cream. They add a great variety of texture. Make sure to sprinkle some on top as garnish so folks know there’s nuts in it!
What to eat with mandarin orange cookie salad (serving suggestions)
Go retro with other fun classics like our tuna casserole recipe, ham salad, or peanut butter and jelly hand pies.
More delicious fluff recipes
- Pineapple fluff
- Orange fluff salad
- Strawberry fluff recipe
- Instant chocolate mousse
- Fruit salad with cool whip
- Snickers salad with apples and caramel
- Ambrosia salad
Other recipes made with cookies
Tools we love
- Party bowl – This bowl is pretty, and doesn’t way a billion pounds and won’t shatter if dropped.
- Stainless and copper serving spoons – These are gorgeous!
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How to Make Cookie Salad
- 1 package instant vanilla pudding 3.4 ounces, not prepared
- 1 cup buttermilk
- 8 ounces whipped topping thawed
- 1 can 20 ounces pineapple tidbits, drained
- 1 can 11 ounces mandarin oranges, drained
- 12 fudge striped cookies crushed (plus extra for topping)
- Whisk together the instant vanilla pudding and the buttermilk. The mixture will be very thick.
- Fold in the whipped topping until it is well blended with the pudding mixture.
- Stir in the pineapple and the mandarin oranges.
- When ready to serve, stir in the crushed in the fudge striped cookies.
- To create a buttermilk substitute, combine 1 cup whole milk (2% will also work) with 1 tablespoon of white vinegar or lemon juice. Stir, then allow the mixture to sit for about 5 minutes (it will curdle a bit). Use the mixture as a 1:1 ratio for buttermilk.
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A cookie salad is just my kind of salad!! The ingredients go together so deliciously! It’s tasty & crunchy!
What a fun “salad”! A great recipe for making last minute when the sweet tooth strikes, since almost all of the ingredients are pantry staples!