HOW TO MAKE OREO FLUFF
In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer. Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping. Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined. Finally, gently stir in the whipped topping (Cool Whip).
Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding
- 3 cups cold milk
- 8 ounce block cream cheese, softened to room temperature
- 1 package family size package Oreo cookies (19.1 ounce package)
- 2 cups mini marshmallows
- 8 ounce tub frozen whipped topping, thawed (Cool Whip)
Instructions
-
In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer.
-
Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
-
Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping.
-
Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined.
-
Finally, gently stir in the whipped topping.
-
Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- This fluff recipe is pretty rich, a little goes a long way so be careful how much you serve at one time.
- The cream cheese MUST be fully softened to prevent chunks in your fluff dip.
- I made this recipe with standard Oreo cookies. You can try double stuffed but they are a little harder to crush up because of the extra filing.
- Do not substitute marshmallows with marshmallow fluff.
- I suggest enjoying this within 2 days, but it can be kept in the fridge covered with plastic or in an airtight container for up to 4 days.
- I do not recommend freezing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
