Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Mandarin Cookie Salad

on 07/01/2011

Disclaimer:  i can’t post my own pictures because, honestly, i haven’t made this…yet.  Plan to though!  Thank you to the nice folks at Google Images for providing better looking photos than i would have taken.

Flashback to the 80’s and a very familiar commercial.  “Dairy Fresh Buttermilk.  Know what I mean, Vern?  I like it in my slaw.  I like it in my hushpuppies. …”  Good ol’ Jim Varney and his Ernest character.  Goodness knows how much buttermilk sales rose with his crazy routines.  Now, personally, i’m not a buttermilk drinker.  I’ll leave that to Mama and Ashley.  But i am still a HUGE fan of the stuff.  You can’t make better biscuits than those of the buttermilk variety.  It makes wonderful salad dressing aka Ranch; a delicious pound cake; a fabulous wet coating for chicken;….  I could go on and on.  But there may be one buttermilk use you might not be aware of.

If you’ve never tried this recipe before, i predict you will get an odd look on your face when you read the list of ingredients.  Seriously.  When i read it the first time after Mama sent me the recipe (did i mention my best recipes come from her?), i’m sure there was some eyebrow shifting and probably some mouth squinching.  Update: according to Spell Check, squinching is not a word.  Obviously run by a Communist organization set out to rid the world of Americanisms.  Anywho, when i’ve made the dish for church eatin’-meetin’s or for company and someone asks what’s in it, they get an odd look; but once they’ve tasted it, it doesn’t seem so strange anymore.  It just works somehow.  People probably say that about Michael and me.  Monday, July 4th, is our 24th anniversary.  Goodness knows God put us together because nobody else would be able to put up with us, but we just fit somehow. Kinda like buttermilk, mandarin oranges and…fudge-striped cookies.


Did you do it?  Huh?  Yep.  Mouth squinch.


Clementines.  Satsumas.  Tangerines.  Whatever you want to call them outside of a can, in the can we know them as Mandarin Oranges.  Lovely little things, aren’t they?  Gorgeous color and bursting with flavor and juiciness when you bite into them.  This is about as “salad” as Mandarin Cookie Salad gets.  Sorry.  You thought i was posting something healthy and wham!  i did it again.  Miss Sweet Tooth socked you with a dessert.  (hehehehehehehehehe)

Calling Mr. Keebler Elf.  Calling Mr. Elf.  One package of Fudge-Striped Cookies please.  Now the trick to this is to actually get all of the crumbled cookies into the dish without any “accidentally” falling on the counter.  Because you know you can’t put those in the dish.  You have to eat those.  They could be contaminated.  And you can’t feed your loved ones contaminated food.

Shucks, i’ve got housework to do but i’m sitting here lusting over a Mandarin Cookie Salad i haven’t even bought the ingredients for.  Time to end this post, folks!  If i don’t see ya before Monday, Happy July 4th!  Isn’t it wonderful to live in this country?  With all her problems, we’re still the most blessed nation on earth.  Say a little extra prayer and thank God for the privilege of being an American.  And try this “salad.”  I promise your mouth will squinch up in a good way.

Mandarin Cookie Salad

2 cups cold buttermilk

1 (5.1 oz) pkg instant vanilla pudding mix

1 (12 oz) container of frozen whipped topping or the equivalent in homemade whipped cream

2 (11 oz) cans Mandarin Oranges, drained

1 (11.5 oz) pkg Fudge-Striped Cookies, crushed coarsely

Whisk 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 ready to serve.  Just prior to serving, fold in cookies.


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