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Cookie Salad Trifle

A delightful layered dessert combining creamy pudding, fresh fruits, and crunchy fudge stripe cookies, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1 package 3.4 ounces instant vanilla pudding mix
  • 1 cup buttermilk Room temperature for smooth blending.
  • 16 ounces frozen whipped topping, thawed, divided Look for brands without artificial additives for the best flavor.
Fruits
  • 1 can 20 ounces crushed pineapple, well-drained
  • 1 can 11 ounces mandarin oranges, well-drained
Crunch
  • 20 cookies fudge stripe cookies, crushed, divided Keebler Fudge Stripes are recommended for taste and texture.

Method
 

Preparation
  1. In a large bowl, use a hand mixer to combine the instant vanilla pudding mix and buttermilk until the mixture is thick and smooth (about 2-3 minutes).
  2. Gently fold in half of the thawed whipped topping into the pudding mixture until fully incorporated.
  3. Stir in the drained crushed pineapple and mandarin oranges until evenly mixed.
Layering
  1. In a trifle dish, spoon one-third of the pudding mixture.
  2. Top with one-third of the remaining whipped topping followed by one-third of the crushed fudge cookies.
  3. Repeat these layers two more times, ensuring the final layer is topped with the gorgeous crushed cookies.
Serving
  1. Serve your Cookie Salad Trifle immediately for the best experience!

Notes

Store any leftovers in an airtight container in the fridge for 2-3 days. For best results, layer in the dish a day ahead leaving out the cookie layer until serving.