Ingredients:

  • 1 bag Fudge Stripe Cookies (about 11.5 oz)
  • 3.4 oz Instant Vanilla Pudding Mix
  • 8 oz Whipped Topping (Cool Whip)
  • 20 oz Canned Pineapple (crushed or chunks)
  • 15 oz Mandarin Oranges

Instructions:

  1. Drain the liquid from both the canned pineapple and the mandarin oranges into a medium bowl. Reserve this liquid, as it is essential for activating the pudding.
  2. Add the instant vanilla pudding mix to the reserved fruit liquid. Whisk vigorously for about 1 minute until the mixture begins to thicken into a stable, velvety base.
  3. Gently fold the whipped topping into the pudding mixture until it is fully incorporated and the base is smooth and airy.
  4. Fold in the drained pineapple and mandarin oranges. Be gentle to avoid breaking up the fruit entirely.
  5. Roughly crush the Fudge Stripe cookies into large chunks. Add them to the mixture just before serving to maintain maximum crunch.
  6. Serve immediately, or chill for up to 30 minutes to firm up the texture before the cookies soften completely.