Best Cookie Salad Recipes

COOKIE SALAD

Steps:

• In a large bowl, mix together the pudding mixes, buttermilk, milk and vanilla. Fold in the whipped topping until incorporated. Fold in the pineapple and most of the orange segments, reserving some for garnish. Chill for at least 1 hour.
• Crush, then stir in two-thirds of the cookies just before serving. Garnish with the reserved mandarin orange segments and remaining whole cookies.

COOKIE SALAD I

Steps:

• 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.

MANDARIN COOKIE SALAD

Steps:

• In a bowl, whisk the buttermilk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and oranges. Cover and refrigerate until serving. Fold in crushed cookies.

COOKIE SALAD

Steps:

• Break 2/3 of the fudge stripe cookies into quarters.
• Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.

MANDARIN ORANGE COOKIE DESSERT SALAD

Steps:

• In a large bowl, mix together the dry pudding mixes and buttermilk.
• Fold in the Cool-Whip.
• Stir in the pineapple and mandarin oranges until incorporated.
• Break cookies into bite-size pieces and gently fold into salad mixture.
• Serve immediately.
• If preparing ahead of time, add cookies right before serving.

STRIPED COOKIE SALAD

Steps:

• Mix all ingredients except the cookies.
• Chill to your own liking.
• Crush cookies and either sprinkle on top, or mix in, just before serving.
• (I prefer mixing them in so everybody gets some).

SWEET COOKIE SALAD WITH HOMEMADE COOKIES AND MANDARINS

Steps:

• For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks and then the cream over medium heat, stirring constantly, until it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with plastic wrap touching the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight.
• For the cookies: Combine the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• Roll out the dough on a floured surface to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping tip to cut out 1/2-inch holes from the center. (Re-roll scraps as needed.) Place the cookies on baking sheets 1 inch apart. Bake until they're just starting to brown around the edges (start checking for doneness at 12 minutes). Let cool on the pans.
• Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge.
• For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks.
• Fold together the whipped cream and pudding in a large bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt object (reserving 6 to 8 whole cookies for the topping) and fold them in. Drain and fold in the mandarin slices, reserving some for the topping too. Top with remaining cookies, mandarin slices and sprinkles. Refrigerate until you're ready to serve.

MANDARIN ORANGE COOKIE DESSERT SALAD RECIPE - (4.1/5)

Steps:

• In a large bowl, mix together the dry pudding mixes and buttermilk. Fold in the Cool-Whip. Stir in the pineapple and mandarin oranges until incorporated. Break cookies into bite-size pieces and gently fold into salad mixture. Serve immediately. If you want to make this ahead of time, just wait to add the cookie pieces until right before you serve it because the cookies tend to go soggy, unless you like them that way!

RUGELACH COOKIE SALAD

Steps:

• For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Heat over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat.
• Add the vanilla and most of the orange zest (save some for garnish), pour into a heat-safe bowl and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, at least 1 hour and up to overnight.
• For the rugelach: Preheat the oven to 425 degrees F.
• Roll the pie dough out on a lightly floured surface to a large round, about 1/4 inch thick. Brush the dough with the egg wash, then sprinkle the granulated sugar, cinnamon and half of the walnuts in a light even layer across the dough. Using a pizza cutter or knife, cut the dough into 8 triangular wedges. Roll up each section starting with the wide end. Transfer the rugelach to a parchment-lined baking sheet and space them 1 inch apart. Lightly brush the top of the rugelach with the egg wash and sprinkle with the turbinado sugar, flaky salt and the rest of the walnuts.
• Bake until golden brown; start checking for doneness at 15 minutes. Let cool completely on the pan or a cooling rack.
• For the whipped cream. In a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar to stiff peaks.
• For the assembly: Roughly chop half of the rugelach cookies, leaving the rest intact.
• In a large bowl, fold together the whipped cream and pudding. Add the marshmallows, apples and chopped rugelach and mix together. Top with the intact rugelach, some marshmallows, the remaining orange zest and a few more toasted nuts. Refrigerate until ready to serve.

BEST EVER COOKIE AND CREAM SALAD

Steps:

• In a medium bowl, whisk together the buttermilk and pudding mix.
• Fold in Cool Whip, oranges,pineapple and two cups crushed cookies.
• Garnish with the remaining cookie crumbs.

OREO COOKIE SALAD / QUICK N EASY

Steps:

• 1. Crumble the Oreos, and set aside. Mix pudding with buttermilk and milk. Fold in thawed whipped topping and Oreos. Garnish with crumbled Oreos.

COOKIE SALAD II

Steps:

• In a large bowl, mix together the pudding mix, buttermilk and whipped topping. Cover and refrigerate until serving. Just before serving, fold in the oranges and cookie crumbs.

OREO COOKIE SALAD (NO FRUIT)

Steps:

• Crush 12 Oreo Cookies into coarse pieces, set aside.
• In a bowl, mix buttermilk & pudding mix together.
• Mix in Cool Whip until smooth.
• Stir in crushed Oreo Cookies.
• Chill to set.
• Top with 6 whole Oreo Cookies immediately prior to serving.

OREO COOKIE SALAD

Steps:

• Mix buttermilk and pudding and let stan 10 mins in fridge.
• Add Cool Whip, fruit cocktail, mandarins and pineapple chunks.
• Mix in 12 broken Oreo Cookies.
• Decorate rim with halved cookies and whipped topping.

BUTTERMILK COOKIE SALAD

Steps:

• 1. First mix the cool whip and pudding. This will be grainy. Slowly add in the buttermilk. Finish by adding in the pineapple and oranges.
• 2. Now cover and chill for at least 2 hours or overnight. Right before serving sprinkle the cookie crumbs over top.

COOKIE SALAD

Steps:

• Combine the pudding mix and buttermilk. Fold in the whipped topping. Add drained pineapple and mandarin oranges. Crush cookies into large pieces and fold into the mixture immediately before serving.

KEEBLER COOKIE SALAD

Steps:

• 1. Mix buttermilk and puddings. Fold in cool whip and sliced oranges,red or green grapes slices and cookies pieces.

FUDGE STRIPE COOKIE FRUIT SALAD

Steps:

• Mix mixture B together in large bowl.
• Add Mixture A to mixture B.
• Just before serving add crumbled fudge stripe cookies. (Don't crumble too much. Crumble to a small to medium size. You want to be able to taste the cookies.
• (The fruit amount is not written in stone. Most of the time I just add as much of each kind of fruit as I want.).

COOKIE SALAD

Steps:

• 1. crush 16 cookies with a rolling pin in ziploc bag. Set aside.
• 2. In medium sized mixing bowl, beat together on high, with mixer, buttermilk and pudding mix until smooth. Stir in oranges, pineapple, and crushed cookies. Mix well. Fold in cool whip.
• 3. Pour in pie dish or bowl. Crumble remaining cookies on top. Chill for at least an hour before serving, or overnight.

COOKIE MONSTER FRUIT SALAD

Steps:

• Mix buttermilk and pudding together; fold in Cool Whip. Fold remaining ingredients into pudding mixture. Chill well before serving.