Cookie salad

Indulge in a delectable cookie salad, featuring a delightful blend of fresh greens, crunchy cookie crumbles, and a zesty vinaigrette dressing. A unique and flavorful twist on a classic salad dish.

Ingredients:

• Two 3.4-ounce packages instant vanilla pudding
• Two 3.4-ounce packages instant coconut cream pudding 
• 2 cups buttermilk 
• 2 cups milk 
• 1 tablespoon vanilla extract 
• Two 8-ounce containers frozen whipped topping, thawed 
• One 20-ounce can pineapple tidbits, drained 
• One 15-ounce can mandarin orange segments, drained 
• 24 fudge striped cookies 

Instructions:

1. Combine the pudding mixes, buttermilk, milk, and vanilla in a big bowl. Gently mix in the whipped topping until well combined. Add the pineapple and the majority of the orange sections, keeping some aside for decoration. Refrigerate for a minimum of 60 minutes.
2. Crush the cookies and stir in the majority of them right before serving. Decorate with the saved mandarin orange sections and the rest of the whole cookies.

Summary:

• Calories: 5575 kcal
• Fat: 300 g
• Protein: 81 g
• Carbs: 685 g
• Potassium: 4928 mg
• Magnesium: 555 mg