Cookie Salad I recipe

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Ingredients

2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
½ (11.5 ounce) package fudge stripe cookies

Nutrition Info

500.2 calories
carbohydrate: 72.5 g
cholesterol: 5.4 mg
fat: 21.7 g
fiber: 2.1 g
protein: 6.9 g
saturatedFat: 16.5 g
servingSize: -
sodium: 290.6 mg
sugar: 61.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

Recipe Yield

6 servings

Recipe Note

This is my mom's recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.

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