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Recipe tags: Bake, Easy, Fruit, No Cook, Potluck, Refrigerator, Vegetarian

Desserts

Cookie Salad

Recipe submitted by DaVita dietitian Carrie from Ohio.

Portions:                  10

Serving size:           1 cup

      Ingredients

• 5.1-ounce package Jell-O® Instant Vanilla Pudding Mix
• 1 cup liquid nondairy coffee creamer
• 12-ounce tub of Cool Whip® dessert topping
• 20-ounce can pineapple tidbits, packed in juice, drained
• two 10.5-ounce cans light mandarin oranges, drained
• 12-ounce box vanilla wafers

Preparation

1.  In large bowl, combine instant vanilla pudding and creamer. Mix well.

2.  Fold Cool Whip® into pudding.

3.  Fold fruit into pudding mixture.

4.  Place vanilla wafers in large zip-lock bag and crush with a rolling pin or mallet.

5.  Fold 3/4 of the crushed wafers into pudding mixture.

6.  Top pudding with remaining wafer crumbs.

7.  Refrigerate overnight or for 2 to 3 hours before serving. 

Nutrients per serving

• Calories: 311
• Protein:  1 g
• Carbohydrate: 52 g
• Fat: 11 g
• Cholesterol: 1 mg
• Sodium: 178 mg
• Potassium: 104 mg
• Phosphorus: 26 mg
• Calcium: 1 mg
• Fiber: 0.7 g

Renal Food Choices

• 1 starch
• 1 fruit
• 2 fat
• 1 high calorie

Carbohydrate Choices

• 3-1/2

Helpful Hints

• Partially thaw the Cool Whip® prior to use.
  • Coffee-mate® liquid nondairy coffee creamer was used for the nutritional analysis of this recipe.
  • This dessert looks pretty in a glass bowl.

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