Buttermilk Cookie Salad -- Quad-Cities Online Recipe Book
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Buttermilk Cookie Salad

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Ingredients

1 package (4-serving size) instant vanilla pudding mix
1-1/2 cups buttermilk
1 container (8 ounces) frozen whipped topping, thawed
1 can (16 to 20 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1 package (16 ounces) fudge striped cookies, broken into small pieces

Instructions

Stir together pudding and buttermilk. Let set about 5 minutes. Fold in whipped topping. Fold in the drained fruits. Refrigerate for a couple of hours or overnight. Right before serving time fold in the broken cookies.



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