Ingredients with Measurements:
- 1 package (16 oz) refrigerated sugar cookie dough
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 cup miniature marshmallows
- 1 cup M&M candies
- 1 cup whipped topping
- 1/2 cup chopped pecans
Special equipment needed:
- Mixing bowl
- Electric mixer
- Rubber spatula
- Large serving bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the cookie dough into small pieces and place them on a baking sheet. Bake for 10-12 minutes or until golden brown. Let cool.
3. In a mixing bowl, prepare the vanilla pudding according to the package instructions.
4. Add the crushed pineapple, miniature marshmallows, M&M candies, whipped topping, and chopped pecans to the mixing bowl. Mix well.
5. Crumble the cooled cookie dough into the mixing bowl and stir until well combined.
6. Transfer the mixture to a large serving bowl.
7. Chill the M&M Cookie Salad in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 8-10 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 17g
- Saturated fat: 6g
- Cholesterol: 10mg
- Sodium: 250mg
- Total carbohydrates: 53g
- Dietary fiber: 1g
- Sugars: 38g
- Protein: 3g
Substitutions for ingredients:
- Instead of refrigerated sugar cookie dough, you can use homemade cookie dough or store-bought cookie mix.
- Instead of instant vanilla pudding mix, you can use instant cheesecake or banana cream pudding mix.
- Instead of crushed pineapple, you can use mandarin oranges or diced peaches.
- Instead of miniature marshmallows, you can use regular-sized marshmallows cut into small pieces.
- Instead of M&M candies, you can use chocolate chips or chopped candy bars.
- Instead of whipped topping, you can use whipped cream or Cool Whip.
- Instead of chopped pecans, you can use chopped walnuts or almonds.
Variations:
- Add sliced bananas or strawberries for extra fruit flavor.
- Use different flavors of pudding mix, such as chocolate or butterscotch.
- Add shredded coconut for a tropical twist.
- Use different types of candy, such as Reese's Pieces or Skittles.
- Add a drizzle of caramel or chocolate sauce on top.
Tips and tricks:
- Make sure the cookie dough is cooled completely before crumbling it into the mixing bowl.
- Drain the crushed pineapple well to prevent the salad from becoming too watery.
- Use a rubber spatula to fold in the ingredients gently to avoid crushing the marshmallows and M&M candies.
- Chill the salad for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the M&M Cookie Salad in a clear glass bowl to show off the colorful ingredients.
- Top the salad with extra M&M candies or chopped pecans for added texture and visual appeal.
Garnishes:
- Top the salad with whipped cream or additional whipped topping.
- Sprinkle extra M&M candies or chopped pecans on top.
Pairings:
- Serve the M&M Cookie Salad as a dessert or side dish for a summer barbecue or potluck.
- Pair with grilled chicken or burgers for a sweet and savory meal.
Suggested side dishes:
- Grilled vegetables
- Pasta salad
- Coleslaw
Troubleshooting advice:
- If the salad is too watery, drain the crushed pineapple more thoroughly or add more whipped topping to thicken it up.
- If the salad is too dry, add a splash of milk to the pudding mixture to loosen it up.
Food safety advice:
- Keep the salad refrigerated until ready to serve to prevent bacterial growth.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
- The origins of the M&M Cookie Salad are unclear, but it is believed to have originated in the Midwest United States.
Flavor profiles:
- Sweet, creamy, fruity, and crunchy.
Serving suggestions:
- Serve the M&M Cookie Salad as a dessert or side dish for a summer barbecue or potluck.
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