Cookie Salad is the kind of playful, nostalgic dessert that brings smiles to any table, blending the rich, creamy goodness of pudding with the irresistible crunch of cookies and bursts of juicy fruit. Imagine a potluck classic that feels equal parts indulgent and fun, with a little surprise in every bite! This no-cook, crowd-pleasing treat is as easy as stirring, folding, and digging in chilled—perfect for busy home cooks or anyone in the mood for a sweet trip down memory lane.
Ingredients You’ll Need
-
Pudding Mixture:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup buttermilk
Add-Ins:
- 1 can (20 ounces) crushed pineapple (undrained)
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 2 cups mini marshmallows
- 1 package (10–12 ounces) fudge-striped shortbread cookies (chopped)
- 2 bananas (sliced, optional)
- extra cookies for garnish (optional)
How to Make Cookie Salad
Step 1: Whisk the Pudding and Buttermilk
Start by grabbing your largest mixing bowl—this salad fluffs up and you’ll want plenty of room. Pour in the instant vanilla pudding mix and the buttermilk. Whisk the two together until the mixture is smooth and nicely thickened, with no pesky lumps left behind. That tangy buttermilk brings out the pudding’s richness!
Step 2: Add the Pineapple
Next up: open your can of crushed pineapple and immediately dump it—with the juice!—into the bowl. That sweet, juicy pineapple is what makes Cookie Salad so delightfully fresh and keeps the texture moist and spoonable. Stir it all together until you see flecks of pineapple throughout.
Step 3: Fold in the Whipped Topping
Here comes the cloud-like magic! Gently fold in the whole container of whipped topping. Take your time with this step—a soft touch keeps everything ultra-fluffy and elegant, transforming your pudding base into dreamy, creamy perfection.
Step 4: Add Mini Marshmallows
Pour in the mini marshmallows and gently stir to distribute them evenly. They add irresistible chewiness and a fun pop of sweetness that makes every bite of Cookie Salad just a little bit whimsical. Kids will absolutely love this step if you want an extra set of helping hands!
Step 5: Just Before Serving, Fold in the Cookies and Bananas
Here’s the most important trick: save those chopped fudge-striped cookies and sliced bananas (if using) until just before serving! Fold them in gently to keep the cookies crisp and the bananas fresh. This is what gives Cookie Salad its signature crunch and creamy texture contrast. If you want a pop of color and crunch, reserve a handful of cookie pieces for garnishing the top.
How to Serve Cookie Salad
Garnishes
For that wow-factor presentation, sprinkle a few extra chopped cookies right on top of your salad, and a couple more whole cookies propped along the rim if you’re feeling fancy. Add a scatter of sliced bananas or even a maraschino cherry for an extra pop of color. Fresh mint leaves or a dusting of cocoa powder are also fun!
Side Dishes
Cookie Salad is sweet, creamy, and a little bit rich, so it pairs beautifully with a lighter spread. Serve it alongside fresh fruit platters, simple grilled dishes, or savory salads for a well-rounded potluck or picnic. It’s also the perfect contrast to classic American mains like pulled pork, fried chicken, or a backyard burger.
Creative Ways to Present
Think beyond the big bowl! Portion Cookie Salad into individual cups or mason jars for easy grab-and-go treats, use it as a playful toppings bar with extra mix-ins on the side, or spoon it into parfait glasses for a dessert with layers. It’s always a conversation starter—people love to see those cookie stripes peeking through!
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Cookie Salad, pop it in an airtight container and stash it in the fridge. It will keep for about 2 to 3 days, although the cookies will get softer as time passes. It’ll still taste great, just more pudding-like and less crunchy!
Freezing
Freezing Cookie Salad is not recommended, as the bananas and cookies tend to lose their texture, and the whipped topping may separate when thawed. For freshest results, always make and enjoy Cookie Salad within a few days, straight from the fridge.
Reheating
No need to reheat—Cookie Salad is meant to be enjoyed chilled! Simply give it a gentle stir if it’s been sitting, and add a few fresh cookie pieces to the top before serving to bring back some crunch.
FAQs
Can I make Cookie Salad the night before?
Absolutely! You can prepare the pudding, pineapple, whipped topping, and marshmallow mixture the day before. Just wait to add the cookies and bananas until right before serving for the best crunchy-creamy contrast.
What can I use instead of fudge-striped cookies?
If you don’t have fudge-striped cookies, any crunchy cookie will work well—think vanilla wafers, graham crackers, or even Oreos. Just chop them into bite-sized pieces and you’re set!
Do I have to use buttermilk?
Buttermilk gives a tangy balance to the sweetness, but if you don’t have any on hand, you can use regular milk mixed with a splash of lemon juice, or plain milk for a mellower flavor. The salad will still be delicious!
Is there a lighter version of Cookie Salad?
Yes! Try using light whipped topping and low-fat pudding mix, and opt for less sugary add-ins like fresh berries or oranges in place of bananas or marshmallows. The salad stays sweet and creamy but is a bit lighter.
Can I make Cookie Salad without the fruit?
You can! If you’re not a fan of pineapple or bananas, simply leave them out. The pudding, whipped topping, marshmallows, and cookies alone make a perfect, satisfying treat.
Final Thoughts
I can’t wait for you to try this Cookie Salad for your next picnic, potluck, or family celebration! It’s almost impossibly easy, always gets rave reviews, and brings that extra touch of joy to any gathering. Trust me: one scoop is never enough!
Print
Cookie Salad Recipe
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cookie Salad is a delightful no-bake dessert that combines the creaminess of pudding with the sweetness of fruits and cookies, creating a perfect potluck treat or easy summer dessert.
Ingredients
Pudding Mixture:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup buttermilk
Add-Ins:
- 1 can (20 ounces) crushed pineapple (undrained)
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 2 cups mini marshmallows
- 1 package (10–12 ounces) fudge-striped shortbread cookies (chopped)
- 2 bananas (sliced, optional)
- extra cookies for garnish (optional)
Instructions
- Mix Pudding: In a large bowl, whisk instant vanilla pudding mix with buttermilk until thickened.
- Add Pineapple: Stir in crushed pineapple with juice.
- Combine: Fold in whipped topping until fully mixed. Add mini marshmallows and gently stir.
- Final Touch: Just before serving, fold in chopped cookies and sliced bananas if desired. Garnish with extra cookie pieces.
- Serve Chilled: Enjoy this delightful dessert chilled.
Notes
- For best texture, add cookies just before serving to maintain their crunch.
- You can swap bananas for mandarin oranges or skip the fruit altogether if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 26g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
