Cookie Salad Recipes

Steps:

• For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks and then the cream over medium heat, stirring constantly, until it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with plastic wrap touching the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight.
• For the cookies: Combine the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• Roll out the dough on a floured surface to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping tip to cut out 1/2-inch holes from the center. (Re-roll scraps as needed.) Place the cookies on baking sheets 1 inch apart. Bake until they're just starting to brown around the edges (start checking for doneness at 12 minutes). Let cool on the pans.
• Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge.
• For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks.
• Fold together the whipped cream and pudding in a large bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt object (reserving 6 to 8 whole cookies for the topping) and fold them in. Drain and fold in the mandarin slices, reserving some for the topping too. Top with remaining cookies, mandarin slices and sprinkles. Refrigerate until you're ready to serve.

Steps:

• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

Steps:

• In a large bowl, mix together the pudding mixes, buttermilk, milk and vanilla. Fold in the whipped topping until incorporated. Fold in the pineapple and most of the orange segments, reserving some for garnish. Chill for at least 1 hour.
• Crush, then stir in two-thirds of the cookies just before serving. Garnish with the reserved mandarin orange segments and remaining whole cookies.

Steps:

• Break 2/3 of the fudge stripe cookies into quarters.
• Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.

Steps:

• In a bowl, whisk the buttermilk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and oranges. Cover and refrigerate until serving. Fold in crushed cookies.

Steps:

• Mix all ingredients except the cookies.
• Chill to your own liking.
• Crush cookies and either sprinkle on top, or mix in, just before serving.
• (I prefer mixing them in so everybody gets some).

Steps:

• Mix buttermilk and dry pudding powder in a LARGE bowl that has a lid.
• Add cool whip.
• Crush 3/4 of the package of cookies and mix inches.
• Mix in the fruit.
• Crush the remaining cookies and sprinkle on top.
• Cover and chill for 12-24 hours.