Striped Cookie Salad Food

FUDGE STRIPE COOKIE SALAD WITH MANDARIN ORANGES

Steps:

• In a large bowl, combine vanilla pudding mix and milk.
• Beat with an electric hand mixer until thick (about 1 minute).
• Fold in whipped topping.
• Stir in mandarin oranges and crushed pineapple.
• Refrigerate until ready to serve.
• Immediately before serving, crush fudge stripe cookies and stir into the pudding mixture.

STRIPED COOKIE SALAD

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).

RUGELACH COOKIE SALAD

Steps:

• For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks, then the heavy cream. Heat over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat.
• Add the vanilla and most of the orange zest (save some for garnish), pour into a heat-safe bowl and cover with plastic wrap so that it touches the surface of the pudding. Refrigerate until cooled, at least 1 hour and up to overnight.
• For the rugelach: Preheat the oven to 425 degrees F.
• Roll the pie dough out on a lightly floured surface to a large round, about 1/4 inch thick. Brush the dough with the egg wash, then sprinkle the granulated sugar, cinnamon and half of the walnuts in a light even layer across the dough. Using a pizza cutter or knife, cut the dough into 8 triangular wedges. Roll up each section starting with the wide end. Transfer the rugelach to a parchment-lined baking sheet and space them 1 inch apart. Lightly brush the top of the rugelach with the egg wash and sprinkle with the turbinado sugar, flaky salt and the rest of the walnuts.
• Bake until golden brown; start checking for doneness at 15 minutes. Let cool completely on the pan or a cooling rack.
• For the whipped cream. In a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar to stiff peaks.
• For the assembly: Roughly chop half of the rugelach cookies, leaving the rest intact.
• In a large bowl, fold together the whipped cream and pudding. Add the marshmallows, apples and chopped rugelach and mix together. Top with the intact rugelach, some marshmallows, the remaining orange zest and a few more toasted nuts. Refrigerate until ready to serve.

COOKIE SALAD

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.

COOKIE SALAD

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.

MANDARIN COOKIE SALAD

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.

COOKIE SALAD I

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.

EASY ICE BOX STRIPED COOKIES

Steps:

• In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide dough in half. Stir 1/2 teaspoon food color into 1 half, or stir 1/2 teaspoon of different food colors into each half. Cover both halves and refrigerate 1 hour.
• On very lightly floured surface, shape each halfof dough into 2 strips, each about 9x2 1/2 inches. Layer strips, alternating colors; press together. Wrap and refrigerate about 2 hours or until firm.
• Heat oven to 400°F. Cut dough into 1/8-inch slices. On ungreased cookie sheet, place slices about 1 inch apart. Bake 8 to 10 minutes or just until edges are golden brown. Immediately remove from cookie sheet to coolingrack; cool.

FUDGE STRIPE COOKIE FRUIT SALAD

Steps:

• Mix mixture B together in large bowl.
• Add Mixture A to mixture B.
• Just before serving add crumbled fudge stripe cookies. (Don't crumble too much. Crumble to a small to medium size. You want to be able to taste the cookies.
• (The fruit amount is not written in stone. Most of the time I just add as much of each kind of fruit as I want.).