I love this time of year when kids are running in and out of the house doing what active kids do best. Sometimes I recognize most of the kids and sometimes I might need to stop one or two and introduce myself. Somewhere along the way a few of my kids grew up and are a bit too old for the running about. Their running is mostly from jobs to activities. You know my role in all of this is to feed them, keep the washer running non-stop and manage the calendar so we’re all in the right spot and with the right equipment at the right time.
Summer side salads are such a time saver during these busy months. They can really add the finishing touch to a quick meal like a grilled chicken breast or provide a light dessert, like the fudge-striped cookie salad, to finish the night with.
Fudge-Striped Cookie Salad
This is too unreal to be considered a side salad but it’s my go-to, no-fail dish for potlucks. I rarely bring leftovers home!
2 pkgs. (3.4 oz. each) instant coconut cream pudding
1 ½ c. half and half
1 pkg. fudge-striped cookies
1 (11 oz.) can mandarin oranges, drained
1 (8 oz.) can pineapple tidbits, drained
1 (10 oz.) contained whipped topping
Beat the pudding with the half and half for 2 minutes. Fold whipped topping into the pudding mixture. Gently stir in fruit. Break cookies into small pieces and gently stir into mixture, reserving 5 whole cookies. Dump into a serving bowl. Break the remaining 5 cookies into larger pieces and arrange on top as a garnish. Chill for at least 4 hours or overnight.