Description
Easy, delicious Crunch Dessert Salad with cookie crust, creamy pineapple-apple filling, and crunchy pecan-coconut topping. Perfect for potlucks!
Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (21 ounce) can apple pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 (14.5 ounce) package vanilla sandwich cookies, crushed
- 1/2 cup butter, melted
Instructions
- Prepare the Cookie Crust: Crush vanilla sandwich cookies using a food processor or in a zip-top bag with a rolling pin. Melt butter in the microwave or on the stovetop. Combine crushed cookies and melted butter in a bowl until moistened. Press the mixture into the bottom of a 9×13 inch baking dish. Chill for 15-20 minutes (optional).
- Make the Filling: In a large bowl, combine crushed pineapple (undrained) and apple pie filling. Stir in sweetened condensed milk until well combined. Gently fold in thawed whipped topping. Stir in shredded coconut and chopped pecans.
- Assemble the Salad: Pour the filling mixture over the prepared cookie crust in the baking dish. Spread evenly.
- Chill: Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Serve: Cut into squares or rectangles and serve cold. Garnish with whipped topping, coconut, or pecans if desired.
Notes
- Cookie Variations: Use graham crackers, chocolate wafers, or shortbread cookies for the crust.
- Fruit Variations: Add berries, bananas, or mandarin oranges to the filling.
- Nut Variations: Substitute pecans with walnuts, almonds, or macadamia nuts.
- Healthier Option: Use sugar-free apple pie filling and light whipped topping.
- Individual Servings: Assemble in individual cups or glasses.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes