I am proud to present the first installment of Central National Bank’s recipe corner! Where we are proud to present our favorite recipes with all our blog fans and friends.
The debut recipe is one of my all time favorites Cookie Salad! It is always a hit and despite the name it is more of a dessert 😉
You can’t mess this one up and it is always a rave at potlucks. And one tip I have is right after you make it for yourself pass the instructions along to a friend with the extra of your buttermilk. If you are like me, I had no use for the rest of my buttermilk and didn’t want it to go bad, you’ve got about a week and a half before that happens.
Enjoy! And look for more recipes to come!
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 2 cups buttermilk
- 12 ounces frozen whipped topping, thawed
- 1 (20 ounce) can pineapple chunks, drained
- 2 (11 ounce) cans mandarin oranges, drained
- 1/2 (11.5 ounce) package fudge stripe cookies
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. You can also freeze it and make a frozen treat out of it for hot summer days.