If you are looking for a fun, creamy dessert that feels a little nostalgic and a little indulgent, this Cookie Fruit Salad is going to be a hit. It is one of those recipes that shows up at potlucks, family gatherings, and holidays because it is easy to make and always disappears fast. The combination of soft cookies, sweet fruit, and a creamy base creates a dessert that tastes like a cross between a fluff salad and a no-bake treat.
What makes this recipe even better is how customizable it is. You can use your favorite fruits, switch up the cookies, and adjust the sweetness to your liking. It is perfect when you want something quick but still impressive.
If you like dessert-style salads try Oreo Fluff, Junk Yard Salad, Orange Fluff Salad, or Cranberry Fluff Salad.
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Why You Will Love This Recipe
- Quick and easy to prepare with minimal effort
- Uses simple, affordable ingredients
- Perfect for potlucks, holidays, or weeknight desserts
- Customizable with different fruits and cookies
- Creamy, sweet, and satisfying without being heavy
- Kid-friendly and great for sharing
Weight Watchers Cookie Salad
To make this salad more Weight Watcher friendly, you can use fat free cool whip, low fat buttermilk, and reduce the amount of cookies that the original recipe calls for. Which was the whole entire box. As you can see in my video, I chose to go with the full fat version and figured out the weight watcher points for you still. This recipe makes a ton and there's probably around 15 servings of it.
Ingredients Needed
- Vanilla instant pudding - I’m a semi homemade cook and whenever I can use ingredients like this I love them. Just add in milk to the pudding. There are different sizes of pudding mix. The regular pudding mix are 3.4 oz and the sugar-free are 1oz. Both require the same amount of milk used.
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Cool Whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉
- Pineapple tidbits - drained well
- Mandarin oranges - drained
- Fudge-striped cookies - I used Keebler
- See the recipe card below for a full list of ingredients and measurements.
How to Make Cookie Fruit Salad
Step 1: In a large bowl, mix together the dry pudding mixes and buttermilk. It will be really thick.
Step 2: Fold in the Cool-Whip.
Step 3: Stir in the pineapple and mandarin oranges until incorporated, then break cookies into bite-size pieces with your hands or chop the cookies and gently fold into salad mixture.
Pro Tips
- Drain all canned fruit very well to prevent a watery salad
- Add bananas right before serving to avoid browning
- Do not overmix once you add the cookies to keep texture
- Chill for at least one hour for best flavor and consistency
- Use cold ingredients to help the salad set properly
Storage
Store Cookie Fruit Salad in an airtight container in the refrigerator.
It is best enjoyed within 1 to 2 days. After that, the cookies may become too soft and the fruit can release extra moisture.
If making ahead, consider adding the cookies just before serving for better texture.
Recipe FAQS
Cookie fruit salad is a dessert that typically consists of a combination of fruits, whipped cream, and crushed cookies
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
More Great Recipes to Try:
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Cookie Fruit Salad
- Prep Time: 15min
- Total Time: 15min
- Yield: 15 1x
- Category: Easy
- Method: Mix
- Cuisine: American
Description
Fudge stripe cookie fruit salad is that type of salad that makes you think twice about what a salad can be. It is a delicious salad and not the very healthiest of salads.
Ingredients
- 1 (3.4 oz) packages of vanilla instant pudding
- 2 cups low fat milk
- 1 (8 oz) containers of fat free Cool Whip
- 1 (20 oz) can pineapple tidbits (drained well)
- 1 (11 oz) cans mandarin oranges (drained)
- 10 fudge-striped cookies (I used Keebler)
Instructions
- In a large bowl, mix together the dry pudding mix. and milk. It will be really thick.
- Fold in the Cool-Whip.
- Stir in the pineapple and mandarin oranges until incorporated.
- Break cookies into bite-size pieces with your hands or chop the cookies and gently fold into salad mixture.
- You can serve this immediately or set it in the fridge and let it cool before serving.
- If preparing ahead of time, add cookies right before serving.
- Serving size: ½ cup
Notes
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
You can serve this immediately or set it in the fridge and let it cool before serving.
Nutrition
- Serving Size: 1
- Calories: 186
- Sugar: 7
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 0
- Protein: 1
Jenna says
LOL. That's great Leah! I love it too.
Leah says
Pretty much everyone freaked over this recipe at Thanksgiving. Love! Thank you!