I first discovered Cookie Salad back when my husband was pastoring a church in Longview, Washington. (Shout out to the ‘View!) One of the other pastors’ wives would always make this for the potluck on the last night of the church camp-out. It’s one of those quirky, kitschy little side dishes that women have been serving up at buffets and church functions for years. (And, it’s pretty darn good….and a “salad” that will please just about anyone.”
Here is what you’ll need to make this treat!
1 small package of vanilla pudding (I’ve used cheesecake before as well)
1 3/4 cup milk (I use 1%)
1 tub whipped topping
1 can mandarin orange sections (drained)
12 striped shortbread cookies (crumbled, but still decent sized pieces)
First, start by preparing the pudding mix.
Mix 1 3/4 cup milk (some recipes call for buttermilk…I use regular milk..) with a small box of instant vanilla pudding. Beat until smooth, and let the pudding set up for just a few minutes.
Fold in a tub of whipped topping.
Drain your can of mandarin oranges (either size is fine to use) and add those to the mix.
Crush about 12 striped shortbread cookies, and gently fold those into the “salad.”
Allow the pudding salad to refrigerate and continue to set up. Serve the salad, and garnish with whipped cream, an extra cookie, or serve as is. This is a crowd pleaser and always a favorite at pot-lucks! (even with adults!)