I always enjoy making this Classic Cookie Salad because it feels nostalgic, simple, and surprisingly delicious. Even though the name sounds unusual, I love how the creamy pudding, sweet fruit, and crunchy cookies come together into a dessert that everyone ends up asking about after the first bite.
Why You’ll Love This Recipe
I like this recipe because it’s quick to prepare and doesn’t require any baking at all. I can make it ahead of time, which makes it perfect for gatherings and potlucks. I also enjoy the balance of textures, with smooth creaminess, juicy fruit, and a bit of crunch that makes every spoonful interesting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (3.4 oz) box instant vanilla pudding mix
2 cups cold milk
1 (8 oz) container whipped topping, thawed
1 (20 oz) can crushed pineapple, well drained
1 (11 oz) can mandarin oranges, well drained
10 oz chocolate-coated shortbread cookies, crushed
Directions
I start by whisking the instant vanilla pudding mix with the cold milk in a large bowl. I mix for about two minutes until the pudding thickens and becomes smooth.
Once the pudding is ready, I gently fold in the whipped topping until the mixture looks light and fluffy. After that, I add the drained crushed pineapple and mandarin oranges, stirring carefully so everything is evenly combined without becoming watery.
I cover the bowl and refrigerate the salad for about one hour so it can firm up and the flavors can blend together. Right before serving, I fold in the crushed cookies so they stay crunchy and give the salad the perfect texture.
Servings And Timing
I usually get about 8 servings from this recipe. Preparation takes around 10 minutes, followed by 1 hour of chilling time, making the total time approximately 1 hour and 10 minutes.
Variations
I sometimes switch the vanilla pudding for banana or cheesecake-flavored pudding when I want a different taste. I also like adding sliced bananas or maraschino cherries for extra sweetness and color. If I want more crunch, I occasionally mix in extra cookies just before serving.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. I don’t reheat this dessert since it’s meant to be served cold. If the cookies soften over time, I simply add a small handful of freshly crushed cookies before serving again.
FAQs
Can I Make Cookie Salad Ahead Of Time?
I like making it several hours ahead, but I always wait to add the cookies until just before serving so they don’t lose their crunch.
What Cookies Work Best In This Recipe?
I usually use chocolate-coated shortbread cookies, but I’ve also had great results with vanilla wafers or chocolate chip cookies.
Can I Use Fresh Fruit Instead Of Canned?
I can use fresh fruit, but I make sure it’s very well drained to prevent excess moisture from thinning the salad.
Is Cookie Salad Served As A Dessert?
I serve it as a dessert, but I’ve also seen it offered as a sweet side dish at potlucks and family gatherings.
Can Cookie Salad Be Frozen?
I don’t recommend freezing it because the texture changes once thawed and the fruit releases extra liquid.
Conclusion
I keep this Classic Cookie Salad in my recipe rotation because it’s easy, comforting, and always a crowd favorite. I love how it turns simple ingredients into a fun and memorable dessert that never fails to bring people back for seconds.
Breakfast Sausage Wrapped in Cinnamon Rolls is a sweet and savory dish that wraps fully cooked sausage links in soft cinnamon roll dough, then bakes until golden and drizzled with icing. It’s an easy, fun breakfast perfect for busy mornings or brunch.
Ingredients
12 fully cooked breakfast sausage links
6 original cinnamon rolls from 1 can (icing reserved)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
Separate cinnamon rolls and gently stretch each one into a longer strip.
Wrap each strip of dough around a sausage link, slightly overlapping to fully cover the sausage.
Place wrapped sausages seam-side down in the prepared baking dish.
Bake for 15–20 minutes, until the dough is golden brown and cooked through.
Drizzle reserved icing over the top while still warm and serve.
Notes
Use maple or spicy sausage for flavor variations.
Sprinkle cinnamon sugar on top before baking for extra sweetness.
Drizzle with maple syrup after baking for a richer finish.
Place seam-side down to prevent unrolling during baking.
Pairs well with fruit, eggs, or a breakfast salad.
