If you want the best Cookie Salad out there, this is it! Cookie Salad is a retro dessert salad that’s quick, easy, and perfect for potlucks or family gatherings. Made with fudge-striped cookies, it’s sweet and creamy with an irresistible crunch. But what makes this version special? Fresh strawberries! My grandma made it this way for 30+ years, and I’ve never seen another recipe like hers.
The Cookie Salad story
If you grew up in Utah, you already know that some “salads” belong on the dessert table. Church cookbooks and family gatherings are filled with sweet, creamy salads that are more dessert than side dish. I’ve often seen Midwestern housewives take credit for these quirky concoctions, but we Utah Relief Society ladies can give them a run for their money any day!
Cookie Salad has been in my family for over 30 years, thanks to Grandma Robbins, who made it a staple at every gathering. The one thing that made hers unique? Strawberries. You won’t find many recipes that include them, but to me, they’re non-negotiable. It’s a great dish all year long, but we especially love it in the spring when strawberries are fresh and in season.
The ingredients that make it so good
Nothing fancy here—just a few staples that’ll totally make sense if you grew up eating dessert salads:
Fudge-striped cookies – The star ingredient! They don’t have to be name brand, but look for shortbread cookies with chocolate or fudge stripes.
Buttermilk – It sounds weird, but it’s the secret to a tangy flavor that perfectly balances out the sweetness.
French vanilla instant pudding – Any white flavor should work, but French vanilla is my favorite for a sweet creaminess.
Fresh strawberries – A must-have! Slice them into pieces to match the size of the other fruit.
Canned pineapple tidbits – Chunks are too big, crushed are too small… tidbits are just right.
Canned mandarin oranges — Drain them well! They’re delicate, so I like to add them last.
Whipped topping – Keeps everything light and fluffy. Any brand works!
Serving tips and suggestions
- Make-ahead tip: You can prep this salad ahead of time, but don’t add the cookies until just before serving—otherwise, they’ll get soggy. The fruit also releases juices over time, so it’s best eaten fresh. That said, leftovers are rarely an issue!
- Perfect for celebrations: This is a great recipe for events where you need a quick dish but don’t want it sitting out too long. If you’re attending church or another event beforehand, prepare your fruit so everything’s ready to go—then just stir it together when it’s time to eat.
- Easy to scale: This recipe doubles or triples easily for a crowd, making it a fantastic choice for potlucks, family reunions, and holiday dinners.
- Make it pretty: Save a few extra cookies and some fresh strawberries to decorate the top for a picture-perfect finish.
If you love classic, sweet, creamy salads, check out my Orange Whip dessert salad to bring some fun to your table.
Cookie Salad (with Strawberries!)
Ingredients
- 1 box (3.4 oz) Jell-O instant pudding (French vanilla)
- 1 cup buttermilk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 can (11 oz) mandarin oranges, drained
- 1 can (20 oz) pineapple tidbits, drained
- 1 cup fresh strawberries, hulled and sliced
- 10-12 fudge-striped cookies, broken into small pieces (plus extra for garnish)
Instructions
- In a large mixing bowl, whisk together the instant pudding and buttermilk until smooth. It will be thick!
- Gently fold in the whipped topping until fully incorporated.
- Add the drained mandarin oranges, pineapple tidbits, and sliced strawberries. Stir gently to combine.
- Just before serving, fold in the crushed fudge-striped cookies, reserving some for garnish.
- Serve immediately or refrigerate for up to 4 hours before serving. (Add cookies right before serving for the best texture.)
- Garnish with extra cookie crumbles and a few sliced strawberries.
