SWEET COOKIE SALAD WITH HOMEMADE COOKIES AND MANDARINS
Steps:
- For the pudding: Combine the granulated sugar, flour and salt in a medium saucepan. Whisk in the egg yolks and then the cream over medium heat, stirring constantly, until it's thickened and coats the back of a spoon. Add the vanilla and almond extracts, pour into a heatsafe bowl and cover with plastic wrap touching the surface of the pudding. Refrigerate until cooled, about 1 hour or overnight.
- For the cookies: Combine the flour, confectioners' sugar and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Roll out the dough on a floured surface to 1/8 inch by 1/4 inch thick. Cut out 2-inch circles with a biscuit cutter and then use a big piping tip to cut out 1/2-inch holes from the center. (Re-roll scraps as needed.) Place the cookies on baking sheets 1 inch apart. Bake until they're just starting to brown around the edges (start checking for doneness at 12 minutes). Let cool on the pans.
- Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge.
- For the assembly: In a stand mixer fitted with a whisk attachment, beat the cream and confectioners' sugar to stiff peaks.
- Fold together the whipped cream and pudding in a large bowl. Crush the cookies by hand or in a ziptop bag with a rolling pin or other blunt object (reserving 6 to 8 whole cookies for the topping) and fold them in. Drain and fold in the mandarin slices, reserving some for the topping too. Top with remaining cookies, mandarin slices and sprinkles. Refrigerate until you're ready to serve.
COOKIE SALAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
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
"This yummy dessert is an all-time favorite with our family," says Karen Marcus of Renville, Minnesota. "I seldom bring home leftovers when I take it to potlucks or family gatherings. It's so easy, even the kids can make it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 439 calories, Fat 18g fat (10g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 54 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 257 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
MANDARIN SALAD
"You can keep the oranges and french-fried onions in your pantry to prepare this refreshingly different salad when unexpected company shows up at the door," comments Elsie Maurillo, Atkinson, New Hampshire. "It goes equally well with beef, pork or poultry or fish."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts :
COOKIE SALAD
Yummy whipped salad that the kids and adults love! Keep in the refrigerator.
Provided by JBrent Petrie
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 46.7 g, Cholesterol 0.8 mg, Fat 13.5 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 9 g, Sodium 277.5 mg, Sugar 29.9 g
MANDARIN COOKIE SALAD
A make-over recipe by JoAnna Lund. I plan to try it soon because my little guy loves mandarin oranges. Cooking time is chill time.
Provided by BeansnRice
Categories Dessert
Time 45m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry milk powder, water and vinegar.
- Mix well using a wire whisk.
- Let set for 2 minutes.
- Add pudding mix and mix well using wire whisk.
- Fold in yogurt and Cool Whip Lite.
- Add mandarin oranges and crushed graham crackers.
- Mix gently to combine.
- Cover and refrigerate for at least 30 minutes.
- Gently stir again before serving.
Nutrition Facts : Calories 174.7, Fat 2.1, SaturatedFat 1.6, Cholesterol 3.5, Sodium 695, Carbohydrate 32, Fiber 1.4, Sugar 19.2, Protein 7.6
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