Best Ever Cookie And Cream Salad Food

COOKIES AND CREAM FLUFF

Steps:

• Whisk milk and pudding mix together in a bowl until slightly thickened, about 2 minutes. Fold whipped topping and cookie chunks into the pudding. Spoon into dessert cups to serve.

CREAMY OREO COOKIE SALAD RECIPE

Steps:

• Beat the pudding and milk in a bowl for approximately two minutes or until it thickens. In a separate bowl, beat the butter, cream cheese, and powdered sugar together. Beat the cream cheese mixture into the pudding; then fold in the whip cream. Fold in the crushed Oreos. Garnish with extra cookies. Cool in the refrigerator for 2 to 4 hours.

OREO® FLUFF SALAD

Steps:

• Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

BEST EVER COOKIE AND CREAM SALAD

Steps:

• In a medium bowl, whisk together the buttermilk and pudding mix.
• Fold in Cool Whip, oranges,pineapple and two cups crushed cookies.
• Garnish with the remaining cookie crumbs.

PEACHES AND CREAM SALAD

Steps:

• Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white.
• Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day).
• Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative).
• Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece!
• Be sure to refrigerate until ready to serve.

RASPBERRY AND CREAM SALAD

Steps:

• Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
• Add the raspberry pie filling.
• Pour into a glass 9x13" pan and place in the refrigerator until set.
• With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
• Spread over the set gelatin mixture.
• Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
• Sprinkle the topping over the cream cheese layer.
• Keep refrigerated until ready to serve.

CRANBERRY-WHIPPED CREAM SALAD

Steps:

• Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.
• Frosted Fruit:.
• Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.

LEMON CREAM SALAD

Steps:

• Combine the gelatin, sugar and salt in a bowl.
• Add the boiling water and stir until the gelatin dissolves.
• Add in the lemonade concentrate.
• Chill just until the gelatin begins to set around the edges.
• Add in the whipped cream.
• Spoon into either 8-10 individual molds or a 4 cup mold.
• Chill until set, then unmold on a serving plate.
• If using a 4 cup mold, arrange all the fruit around the mold.
• If using individual molds, arrange about 1/2 c of fruit around each mold.
• Garnish with mint leaves.