Fudge Stripe Cookies - Fruit Salad (AKA Mandarin Orange Salad)

   

My only assignment for our family's 

Thanksgiving Day dinner was to find 

and make a "fluffy salad".  (EASY!)

  

Remembering a salad my oldest daughter 

made in the past, I asked her

about it.  

Its name is 

Fudge Stripe Cookie Salad.

This was made so quickly. 

For sure, it wasn't hard to EAT!!!!

INGREDIENTS:

• 2 cups buttermilk.
• 2 of 3.5 oz. boxes of Instant Vanilla Pudding mix.
• 1 of 16 oz. size container of frozen whipped topping, thawed. (I used the Cool Whip brand.)
• 2 of 15 oz. cans Mandarin Oranges, well drained.  
• 1 of 15 oz. can of Fruit Cocktail, well drained.
• 1 of 20 oz. can of Pineapple Tidbits, well drained.
• 1 of 11-12 oz. pkg. of Fudge Stripes Cookies, crack each (except one) into about 5-6 pieces. Mine were Keebler brand cookies.

DIRECTIONS:

1. In a large mixing bowl, whisk together the buttermilk and instant pudding mix until thickened.  (If it gets "lumpy", whip to smoothness with a handheld electric mixer before moving on.)
2. Fold in the whipped topping.
3. Fold in the well-drained Mandarin Oranges, Fruit Cocktail, and Pineapple Tidbits.  Cover and refrigerate until serving time.
4. Just before serving, fold in the cracked cookie pieces; put into serving bowl
5.  Decorate top with the one whole cookie, and some of the cracked cookie pieces.