The name calls it “salad” but in my book it’s more of a dessert than a salad. I mean, when you think of salad it brings to mind green things, with other bits of more, crunchy, green things, and perhaps some random red things mixed together in a bowl, waiting to be drenched in a vinegar-based dressing. But cookie salad? Anything with cookies and whipped cream should be classified as a dessert, which is where you’ll find it in my blog. And it is yummy! I love the creaminess with the accompanying crunch. So without further ado, I give you Cookie Salad, a recipe from my friend Karina’s collection.
2 c. buttermilk
1 16 oz pkg Cool Whip topping
1 lg pkg. vanilla instant pudding
1 pkg fudge stripe cookies, break into quarters, reserve several for garnish
1 can mandarin oranges
1 can pineapple chunks or tidbits
2-3 bananas, sliced (add just before serving)
Mix Cool Whip, buttermilk, and pudding together with a wire whisk. Stir in remaining ingredients (except bananas). Chill until ready to serve. Stir in sliced bananas just before serving.