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Cookie Salad Trifle

A delightful layers of creamy vanilla pudding, whipped topping, fudge stripe cookies, mandarin oranges, and crushed pineapple, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pudding Mixture
  • 1 package instant vanilla pudding mix (3.4 ounces) Opt for a high-quality brand like Jell-O for the best flavor.
  • 1 cup buttermilk If you don’t have any, substitute with plain yogurt or make your own by adding a tablespoon of vinegar to milk.
  • 16 ounces frozen whipped topping, thawed Cool Whip is recommended for perfect texture, but homemade whipped cream works too.
Fruits
  • 1 can crushed pineapple (20 ounces), well-drained Drain well to prevent sogginess.
  • 1 can mandarin oranges (11 ounces), well-drained These add a fresh burst of flavor.
Cookies
  • 20 pieces fudge stripe cookies, crushed Keep some intact for layering.

Method
 

Preparation
  1. In a large bowl, mix the instant vanilla pudding with buttermilk using a hand mixer on medium speed until thickened, about 2 minutes.
  2. Gently fold in half of the thawed whipped topping until well integrated, ensuring the mixture is smooth and creamy.
  3. Stir in the drained crushed pineapple and mandarin oranges until fully combined.
Layering
  1. Spoon one-third of the pudding mixture into a trifle dish, smoothing it out evenly.
  2. Top with one-third of the remaining whipped topping and sprinkle one-third of the crushed cookies.
  3. Repeat the layering process to create a total of three layers, finishing with an additional layer of crushed cookies on top.
Serving
  1. Serve immediately or chill for about 30 minutes to let it set up.

Notes

Store leftovers in an airtight container for up to 2 days. The texture is best enjoyed the same day. Prepare pudding mixture a day in advance, layering just before serving.