Cookie Salad Trifle
A delightful and simple dessert that combines layers of creamy pudding, vibrant fruits, and crunchy cookie bits, perfect for every occasion.
Ingredients
Pudding Base
- 1 package Instant Vanilla Pudding Mix (3.4 ounces) Provides luxurious creaminess without cooking.
- 1 cup Buttermilk Rich flavor and smooth texture; can substitute with milk and lemon juice.
- 16 ounces Frozen Whipped Topping, thawed, divided Makes the dessert light and fluffy.
Fruity Layer
- 1 can (20 ounces) Crushed Pineapple, well-drained Ensure they're drained to avoid sogginess.
- 1 can (11 ounces) Mandarin Oranges, well-drained Can substitute with fresh fruit.
Cookie Layer
- 20 cookies Fudge Stripe Cookies, crushed, divided Creates a nice texture contrast; any chocolate cookie can be used.
Instructions
Preparation
- In a large bowl, combine the instant vanilla pudding mix and buttermilk using a hand mixer. Mix until thick, about 2-3 minutes.
- Gently fold in half of the thawed whipped topping until well blended.
- Add the crushed pineapple and mandarin oranges to the pudding mixture and stir until combined.
Layering
- Spoon one-third of the pudding mixture into a trifle dish and smooth it out gently.
- Top this layer with one-third of the remaining whipped topping and one-third of the crushed cookies.
- Repeat the layering process until all ingredients are used, ending with a final layer of crushed cookies on top.
Serving
- Serve immediately to avoid the cookies getting too soft.
Notes
Store leftovers covered in the refrigerator for up to 3 days. It's best enjoyed fresh!