Thanksgiving

It's no secret that I don't like to cook. It's way down low on my list of favorites. I do it solely out of obligation and necessity.


But here it is, Thanksgiving. The cooking-est holiday of the year--and year after year, regardless of where we commemorate the day, I am always asked to prepare exactly one dish. This is it:

It doesn't photograph well so I'm sure you're hardly impressed, but if you haven't met already let me introduce you to Cookie Salad. Yes, that's right. Cookie Salad. Despite all my possible charms, Cookie Salad is the reason I am invited to Thanksgiving dinner. Without it, I seriously don't believe I would make it through the front door. I've taken it to potlucks before where it has been sadly mistaken for a really plain potato salad, until one unsuspecting soul takes a bite. Then the bells sound and the bowl is emptied. It's that good.

Cookie Salad

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2 cups buttermilk

2 small boxes of vanilla instant pudding

16 oz. Cool Whip

2 cans pineapple tidbits, drained

2 large cans mandarin oranges, drained

1 package of Keebler Fudgestripe cookies

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In a large bowl whisk together buttermilk and pudding powder. Gently fold in the Cool Whip, trying not to stir too aggressively or it will go flat. Add the fruit, stirring gently. Break up the cookies and stir those in as well. Refrigerate for 2-3 hours before serving.

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(The night before you plan to make this, put the cans of fruit and the Cool Whip in the refrigerator. The fruit is better added cold and frozen Cool Whip is a little difficult to work with for this. Also, don't go generic on the Fudgestripe cookies. All things are not created equal.)

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Hope you had a happy Thanksgiving, with or without the Cookie Salad!