Delish Cookie Salad Trifle Recipes
A creamy, no-bake cookie salad trifle layered with vanilla pudding, whipped topping, juicy fruit, and fudge-striped cookies for a fun, crowd-pleasing dessert.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 box instant vanilla pudding mix (5.1 oz each)
- 3 cup cold whole milk
- 1 cup buttermilk
- 8 oz cream cheese, softened room temperature
- 16 oz whipped topping, thawed
- 1 tsp vanilla extract
- 14 oz fudge-striped shortbread cookies, roughly chopped reserve some crumbs for garnish
- 2 can mandarin oranges, drained 11 oz each, patted dry
- 20 oz pineapple tidbits, drained patted dry
- 2 cup sliced strawberries optional
- 0.5 cup mini chocolate chips garnish
Instructions
Preparation Steps
- Chop the fudge-striped cookies into bite-size pieces; set aside a small handful of crumbs for garnish.
- In a large bowl, whisk the pudding mixes with the cold milk and buttermilk until thick, about 2 to 3 minutes.
- Beat the softened cream cheese until smooth, then beat it into the pudding mixture until no lumps remain.
- Fold in the whipped topping and vanilla extract until fully combined and silky.
- Drain fruit very well and pat dry with paper towels to minimize excess moisture.
- Layer in a trifle dish: cookies, a thick layer of the cream mixture, then a layer of mixed fruit. Repeat layers, finishing with cream on top.
- Garnish with reserved cookie crumbs and mini chocolate chips. Chill at least 2 hours before serving for best texture.
Notes
For the crispiest cookie texture, layer cookies just before serving. Swap vanilla pudding with cheesecake-flavored pudding for a tangy twist, or use mixed berries in place of tropical fruit. Leftovers keep refrigerated up to 2 days.