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Rose Berry Cookie Salad

Molly Yeh
Molly Yeh
Cookie salad might sound like an oxymoron, but in the Midwest it’s a classic, and a great way to save those beautiful fruits and baked goods. Get that Ziploc® freezer stash started and pretty soon you’ll be whipping up this fun, no-bake dessert.

Servings

4
  • Rose Berry Cookie Salad: A Frozen Treat – A beautifully presented Rose Berry Cookie Salad, topped with frozen berries, cookie crumbles, and fresh mint, highlighting how Ziploc® brand bags help preserve ingredients for creative, no-waste desserts.
  • Enjoying a No-Bake Dessert with Ziploc® – Molly Yeh enjoys a bite of her Rose Berry Cookie Salad, a midwestern classic made with frozen fruit and baked goods stored in Ziploc® brand bags to prevent food waste and create a fun, flavorful treat.
  • Rose Berry Cookie Salad: A Frozen Treat – A beautifully presented Rose Berry Cookie Salad, topped with frozen berries, cookie crumbles, and fresh mint, highlighting how Ziploc® brand bags help preserve ingredients for creative, no-waste desserts.
  • Enjoying a No-Bake Dessert with Ziploc® – Molly Yeh enjoys a bite of her Rose Berry Cookie Salad, a midwestern classic made with frozen fruit and baked goods stored in Ziploc® brand bags to prevent food waste and create a fun, flavorful treat.
Ingredients
1½ cups plain whole milk Greek yogurt
Zest from 1 lemon
1 tablespoon lemon juice
1 tablespoon rose water (optional)
2 tablespoons honey
1 teaspoon vanilla bean paste or extract
Pinch of kosher salt
Directions
To assemble:
1.
3 cups lightly sweetened whipped cream
2.
2 cups mixed frozen berries, thawed
3.
2 heaping cups of crushed cookies and/or cake scraps
4.
Fresh tender herbs (like mint or basil) or rose petals for garnish (optional)
Freezing directions:
1.
Place any cake scraps or cookies about to go stale in a gallon-sized Ziploc® Brand Freezer Bag and store them in the freezer until you're ready to use.
2.
Place any edible fruit scraps or berries on their last leg in a separate gallon-sized Ziploc® Brand Freezer Bag and store until ready to use.
Cooking directions:
1.
In a large serving bowl, combine the yogurt, lemon zest and juice, rose water, honey, vanilla and salt and whisk until smooth.
2.
Add in most of the whipped cream (reserve 1 cup), most of the berries (reserve a small handful), and most of the cookies (reserve a small handful) and fold to combine. Spread out the top and then spread on the reserved whipped cream. Top with the reserved berries, cookies and herbs or rose petals, if using.
3.
Allow cookie salad to chill in the fridge for at least one hour before serving.

Tips & Hints

This recipe is a formula of sorts that can be adapted to personal preference. Frozen berries and rose water can be substituted for peaches in the summer. Cookie flavors can be changed. Lemon zest/juice can be omitted from pudding, vanilla extract can be substituted for almond, etc.

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