Oreo Fluff

5 from 5 votes

Easy no bake dessert dip made with just 5 ingredients! Oreo cookies get folded into pudding and whipped topping for a creamy, fluffy dessert. Serve with cookies or fruit!

Prep Time5

Cook Time0

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Heather Perine

Ingredients

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

Instructions

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.

Notes

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.

Nutrition