Here’s Artisan Kitchen’s delicious recipe for Cookie Salad.
1 cup buttermilk
1 (20-oz.) can crushed pineapple in juice
1 (3.4-oz.) package instant white chocolate pudding
1 cup heavy cream, chilled
7 large chocolate chip cookies; roughly crumbled
1 banana, peeled and thinly sliced crosswise
In a large bowl, whisk the buttermilk and white chocolate pudding. Add the crushed pineapple and stir together until combined well.
In a separate bowl, whisk the cream until stiff peaks form. Spoon the whipped cream into the pudding along with all but 1⁄2 cup of the crumbled cookies and the banana. Fold until evenly combined and then spoon into a larger serving bowl or individual bowls. Sprinkle the pudding with the reserved crumbled cookies before serving.