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This easy no bake oreo fluff dessert is perfect for parties! Made with just 5 simple ingredients. It’s sure to become a family favorite!
When I told my husband I was making an Oreo dessert he immediately perked up. And who wouldn’t?! Oreos in a dip? Yes please. I mean we are big Oreo fans around here – like my Oreo cheesecake, Oreo cheesecake cookies and these easy Oreo Blondies. So an entire dip made of Oreos? I just knew it was going to be a hit.
This Oreo fluff dessert is made with instant pudding mix, Oreo cookies, and whipped topping. It’s literally ready in minutes. Making for a perfect last minute dessert to bring to a party or to serve to guests. I topped it with mini marshmallows for a little extra texture and sweetness.
If you’re stuck on what to bring to a holiday get together or a girl’s night this Oreo fluff dessert salad is it! Trust me, this will be a huge hit!
- Brownie batter dip tastes just like you’re eating brownie batter straight from the bowl for a quick no bake dessert dip.
- For a quick dessert dip that will be a big hit at the party, try my cake batter dip. Serve with fruit or cookies!
- When it’s pumpkin season, make my pumpkin pie dip. Tastes like pumpkin pie and so easy to make!
Perfect For Family Gatherings!
When it comes to holidays, sometimes I just need an easy dessert dip to serve to guests that doesn’t take a lot of effort. Like this Oreo cookie salad.
- Just 5 Ingredients
- No Bake Dessert
- Ready In Minutes
For the full recipe, scroll to the bottom of the post for the recipe card!
- 1 ½ cups whole milk – I used whole milk for best consistency but you can swap with any type of milk, such as low-fat milk or a plant-based milk (however texture may not be as creamy).
- 1 (4.2 ounce) box of Oreo cookies n’ creme instant pudding mix – For more Oreo flavor I used the cookies and cream flavor, but you can swap and use any pudding mixture like vanilla pudding mix, or white chocolate pudding mix would also be delicious!
- 15 Oreo cookies, crushed (about 1 ½ cups)
- 1 ½ cups mini marshmallows
- 1 (8 ounce) tub whipped topping, thawed – You can use whipped topping (like Cool Whip) or make homemade whipped cream.
How To Make Oreo Fluff
- Combine the milk and pudding mix in a large bowl and beat with a hand mixer or whisk until it thickens.
- Fold in the crushed cookies and mini marshmallows.
- Gently fold in the whipped topping.
- Refrigerate for at least two hours before serving. I like to top with a few more mini marshmallows and crushed Oreo cookies or mini Oreos for a pretty garnish.
- The Oreo fluff should not be frozen. The consistency of the dessert will change when frozen and thawed, and it will be watery.
- Ensure you are using instant pudding mix and not the cook-and-serve kind.
- There is no need to remove the cream filling from the cookies before crushing them. Use the whole cookie. The easiest way to crush the cookies is to pulse them in a food processor until your desired consistency is reached.
- I recommend using whole milk for the creamiest consistency. You can use 2% or skim milk, but the fluff won’t be as creamy. Or use plant-based milk.
- Use a different pudding mix. The Oreo pudding can be substituted with vanilla, cheesecake pudding mix, or white chocolate pudding instead.
- Add softened cream cheese. For a creamy texture try beating in 2 ounces of cream cheese.
- Add vanilla extract – Add 1/2 teaspoon (up to 1 teaspoon) of vanilla extract for a little more vanilla flavor.
- Swap Oreo cookies. You can always make a new version of this and swap regular Oreo cookies for Golden vanilla Oreos or another Oreo flavored cookie.
- Make it vegan. You can easily make this a vegan dessert by using vanilla pudding mix (this is vegan!), plus a plant-based milk, a vegan whipped topping (I like TruWhip), and top with vegan marshmallows (I like Dandies). Oreos are naturally vegan.
- Make dairy free. Use a dairy free whipped topping, and dairy free milk to make it completely dairy free!
I like to serve Oreo fluff with an assortment of dipping options. You can put out more Oreo cookies, graham crackers, or vanilla wafers for dipping.
Or try with fresh fruit like apple slices or fresh strawberries!
Store leftovers in an airtight container in the refrigerator covered in plastic wrap for up to 3-4 days.
The Oreo fluff should not be frozen. The consistency of the dessert will change when frozen and thawed, and it will be watery.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
- 1 ½ cups (360 ml) whole milk *see note
- 4.2 ounces (1 box) of Oreo cookies n’ creme instant pudding mix *see note
- 15 Oreo cookies crushed (about 1 ½ cups)
- 1 ½ cups mini marshmallows
- 8 ounces whipped topping, thawed or whipped cream
- In a large bowl, with an electric mixer (I like to use my hand mixer) combine the milk and pudding mix and beat to combine until it thickens. You can also do this by hand using a whisk.
- Using a wooden spoon or rubber spatula, fold in the crushed Oreos and mini marshmallows.
- Gently fold in the whipped topping (or whipped cream).
- Refrigerate for at least two hours before serving. Top with additional Oreo cookies and mini marshmallows right before serving. Serve with cookies and fresh fruit for dipping! Cover and refrigerate any leftovers for up to 4 days.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: The Oreo fluff should not be frozen. The consistency of the dessert will change when frozen and thawed, and it will be watery
- Pudding Mix: The Oreo pudding can be substituted with vanilla, cheesecake, or white chocolate pudding instead. Ensure you are using instant pudding mix and not the cook-and-serve kind.
- Oreo cookies: There is no need to remove the cream filling from the cookies before crushing them. Use the whole cookie. The easiest way to crush the cookies is to pulse them in a food processor until your desired consistency is reached.
- Milk: I recommend using whole milk for the creamiest consistency. You can use 2% or skim milk, but the fluff won’t be as creamy. And you can also swap and use a plant-based milk such as almond milk.