Ever have one of those days where you just want to be a kid again and make the adult world go away? I wanted to curl up and watch tv and eat buttermilk cookie salad. I know, that was so 80s, but I missed it. And I hadn’t made it since Jello came out with cheesecake flavored pudding mix. That would make the salad even better than I remembered.
I’d had the same idea a few months ago and asked my P.S. (Provider of fudge Striped cookies/hubby) to bring home a package of cookies. They’ve been in the cupboard ever since. Mostly because I kept forgetting to get mandarin oranges. I never stock those, I don’t really like them.
But in this salad that I think of as more of a dessert, I’m willing to eat mandarin oranges. The crushed pineapple and cookies almost make me forget the oranges are there. As the recipe is a family favorite I want to make sure it’s posted for those who lose the recipe occasionally. You know who you are.
I finally remembered to thaw two tubs of Cool Whip and had all of the ingredients on hand for my salad. I whisked the buttermilk and pudding mix together until it was smooth. I used my mother’s tried and true recipe and it didn’t define whether to whisk or use an electric mixer. I chose the easy way.
Once the pudding was made I added the Cool Whip to the bowl. I remember years ago the recipe called for 12 ounces of whipped topping because the containers were that size. When they changed to 8 ounce and 16 ounce we had to decide how to modify the recipe. We just chose to put in more whipped topping. 4 more ounces wasn’t a deal breaker!
I drained the fruit well, pressing it gently to remove most of the juice. I added the fruit to the bowl and folded the fruit and Cool Whip into the pudding. I mixed it well for a minute or two, then put it into a container with a lid and refrigerated it until dinner.
I put the package of cookies into a zippered plastic bag and crushed them into pieces that were the about the size of a nickel. I don’t add the cookies until I serve the salad, so they don’t dissolve. I prefer to have them slightly crunchy, as a contrast to the creaminess of the rest of the salad.
We had the salad as dessert for dinner that evening. I put two servings into a bowl, mixed in a handful of cookie bits stirred, then divided it into two bowls. We loved it of course, and using the cheesecake flavored pudding instead of plain old vanilla was an excellent idea.
I haven’t always used vanilla pudding however. We’ve loved pistachio pudding in this salad as well as French vanilla. Butterscotch was very good, and butter pecan really rocked. It’s great that this salad is versatile enough that it can be modified. I’ve even skipped the mandarin oranges and used a can of pineapple chunks as well as crushed pineapple.
Ready to curl up with a bowl of pure carb pleasure? A small bowl. Because it tastes good.
Buttermilk Cookie Salad
1 sm box instant vanilla pudding (I used cheesecake flavor, others are also good)
1 cup buttermilk
16 ounces Cool Whip
2 small cans of mandarin oranges; drained (I used 1 larger can)
20 ounce can crushed pineapple; drained
¾ package fudge stripe cookies (use the whole package, you know you want to!)
Mix pudding and buttermilk in a large bowl with a whisk or electric mixer.
Drain fruit and add fruit to bowl. I save the juice to use in sangria later.
Add containers of whipped topping to bowl and fold everything together well. Refrigerate covered for several hours.
Break up cookies in a zippered plastic bag and store until salad is served. Stir into the salad if you don’t mind the cookies dissolving when leftover. Otherwise stir portions of cookies into several servings at a time.