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Cookie Salad Trifle

A delightful no-bake dessert that combines creamy pudding, juicy fruits, and crunchy cookies, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 package (3.4 ounces) instant vanilla pudding mix Jell-O brand is recommended for consistent results.
  • 1 cup buttermilk Room temperature for easier mixing; can substitute with regular milk.
  • 16 ounces frozen whipped topping, thawed Use Cool Whip or a store brand.
Fruits
  • 1 can (20 ounces) crushed pineapple, well-drained Opt for non-GMO ingredients for freshness.
  • 1 can (11 ounces) mandarin oranges, well-drained High-quality brands like Del Monte or Dole recommended.
Crunchy Element
  • 20 pieces fudge stripe cookies, crushed These are key for adding flavor and texture.

Method
 

Preparation
  1. In a large mixing bowl, combine the instant vanilla pudding mix and buttermilk using a hand mixer until thick, about 2 to 3 minutes.
  2. Fold in half of the thawed whipped topping into the pudding mixture using a spatula.
  3. Gently stir in the well-drained crushed pineapple and mandarin oranges.
  4. Layer one-third of the pudding mixture into a trifle dish, followed by one-third of the remaining whipped topping and one-third of the crushed fudge stripe cookies.
  5. Repeat layering until ingredients are finished and top with a sprinkle of crushed cookies.
Serving
  1. Serve immediately for a crunchy texture, or refrigerate for a few hours for flavors to meld.

Notes

Keep refrigerated; best consumed within 24 hours. Your assembled trifle can last for 2-3 days, though texture may change.