Ingredients with Measurements:
- 1 package of chocolate chip cookies (16 oz)
- 1 package of instant vanilla pudding mix (3.4 oz)
- 1 can of crushed pineapple (20 oz)
- 1 cup of mini marshmallows
- 1 cup of whipped topping
- 1/2 cup of milk
Special equipment needed:
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Serving bowl
Step-by-step instructions:
1. In a large mixing bowl, crumble the chocolate chip cookies into small pieces.
2. In a separate bowl, mix the instant vanilla pudding mix with 1/2 cup of milk until it thickens.
3. Drain the can of crushed pineapple and add it to the pudding mixture.
4. Add the mini marshmallows and whipped topping to the pudding mixture and stir until well combined.
5. Pour the pudding mixture over the crumbled cookies and mix until the cookies are evenly coated.
6. Chill the cookie salad in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Chill time: 1 hour
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 10mg
- Sodium: 280mg
- Total carbohydrates: 46g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 3g
Substitutions for ingredients:
- Instead of chocolate chip cookies, you can use any type of cookie you prefer.
- Instead of mini marshmallows, you can use regular-sized marshmallows cut into small pieces.
- Instead of whipped topping, you can use whipped cream or Cool Whip.
Variations:
- Add chopped nuts or shredded coconut for extra texture and flavor.
- Use different flavors of instant pudding mix, such as chocolate or butterscotch.
- Add fresh fruit, such as sliced bananas or strawberries, for a healthier twist.
Tips and tricks:
- Make sure to chill the cookie salad for at least 1 hour before serving to allow the flavors to meld together.
- If the cookie salad is too thick, add a little more milk to thin it out.
- For a more decadent dessert, drizzle chocolate syrup over the top before serving.
Storage instructions:
- Store any leftover cookie salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the cookie salad in a clear glass bowl to show off the layers of cookies and pudding.
- Garnish with extra mini marshmallows or chocolate chips for a fun and festive touch.
Pairings:
- Serve with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert.
Suggested side dishes:
- This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cookie salad is too thick, add a little more milk to thin it out.
- If the cookie salad is too thin, add more crushed cookies to thicken it up.
Food safety advice:
- Make sure to refrigerate the cookie salad at 40°F or below to prevent bacterial growth.
Food history:
- The origins of cookie salad are unclear, but it is a popular dessert in the Midwest United States.
Flavor profiles:
- Sweet, creamy, and crunchy.
Serving suggestions:
- Serve as a dessert at a potluck or family gathering.
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