This creamy, crunchy, fluffy cookie salad is a retro Midwest classic that I grew up with! It combines canned mandarin oranges and crushed pineapple with a buttermilk & vanilla pudding mixture, and then the real star is folded in: crunchy Fudge Stripes cookies. It’s a breeze to put together, and puts a smile on every face. Serve it anytime, anywhere — I guarantee there’ll be no leftovers!
I believe that every gathering deserves a big bowl of This Fudge Stripe cookie salad Recipe!
I don’t remember life without cookie salad. From potlucks and picnics to wedding receptions and church basement funeral lunches, it was always there. And I knew if I didn’t scoop up a good helping the first time through the line, it would probably be gone by the time I went back for seconds.
Our daughters, however, didn’t grow up on this salad. They first tried it at a funeral lunch back home in South Dakota when they were very young. I still remember their confused faces as they asked, “Why do they call this a salad?”
First-time partakers, especially those who don’t have Midwest connections, usually have that reaction. Because this sweet, creamy cookie fruit salad definitely does not fit into the usual salad category. It eats exactly as dessert. Admittedly a bit ridiculous, but wonderfully fun and delicious!
There are many variations out there for cookie salad. And I’ve likely tried them all by now! My recipe is a combination from my aunt Dolores and my mom. And it’s just the way I like it!
I use the same instant vanilla pudding, buttermilk, and Cool Whip as my aunt and mom. This is pretty standard with what I’ve found in all the church and community cookbooks I own, and provides a magical creamy-fluffy base.
For the canned fruit, I use crushed pineapple (like Mom does) because I like that the smaller bites of pineapple get distributed evenly through every bite. And mandarin oranges are a must — I love their soft, super juicy bites.
And, of course, I include crunchy, chocolatey Keebler Fudge Stripes Cookies. I chop them up randomly and fold them into the creamy, fluffy salad. This gives such a crazy-fun contrast in texture!
Stick with Midwestern tradition and serve this as a side salad, right beside the main course. Do not serve it as dessert; you’ll totally miss the point of this nostalgic dish. Some might even call it blasphemy. Other than that requirement, it’s perfectly acceptable to make this any time of year, for any occasion!
This Is How I Make It
I fold in the cookies right before serving for the crunchiest texture.
I’m pretty sure I’m in the majority, in that I like the fudge stripes cookies as crunchy as possible in this salad. It’s the perfect contrast to the rest of the creamy elements.
But if you’d rather have them a bit softer, I do know people who disagree and fold in the cookies before chilling the salad to let the cookies absorb the moisture.
Fancy It Up: Make Retro Cookie Salad Cups!
For baby and bridal showers, fancier holiday dinner tables, or when I simply want to add another level of fun to this salad, I spoon it into little cups or bowls and serve individual portions. Just be sure to save out a few more whole cookies for poking into the top as garnish, or use chopped cookies (rather than a whole cookie for each cup).
Retro Fudge Stripe Cookie Salad
Ingredients
- 1 box (3.4 ounces) instant vanilla pudding mix
- 1 cup buttermilk (do not make a homemade version)
- 8 ounces Cool Whip Original Whipped Topping
- 1 can (20 ounces) crushed pineapple, drained well
- 1 can (11 ounces) mandarin oranges, drained well
- 1 package (11 ounces) Keebler Fudge Stripes Cookies
Instructions
- In a large bowl, stir together pudding mix and buttermilk with a spatula; mixture will be thick. Then fold in Cool Whip until evenly combined.
- Add drained pineapple and mandarin oranges, and gently fold them in until evenly combined.
- Cover and chill for at least 30 minutes, and up to 4 hours ahead of time.
- Reserve 3 whole cookies, then chop the rest into ½" pieces. Place in an airtight container until ready to serve.
- To serve: Set aside ¼ cup of the chopped cookies. Fold remaining chopped cookies into the chilled salad.
- Sprinkle reserved ¼ cup of chopped cookies over the top of the salad, then poke the 3 whole cookies into the top center.
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