Oreo Pudding Fluff
Oreo Fluff is an easy no-bake dessert made with just a few simple ingredients. Crushed Oreos, Cool Whip, and pudding come together to create a creamy, fluffy treat with plenty of cookie crunch. It’s simple to mix up and always a hit.
Easy Oreo Fluff Recipe
I love no-bake desserts, especially during the summer when the last thing I want to do is turn the oven on. My Strawberry Fluff and Cranberry Fluff are always favorites for that reason—quick, easy, and no heat required. This Oreo pudding fluff is just as simple, and if you love Oreos as much as I do, you’ll love this one.
It’s perfect for eating straight with a spoon, but I also like using it as a dip with graham crackers, fresh fruit, or even more Oreo cookies. I love making this for cookouts and potlucks because it’s a great make-ahead dessert that holds up well in the fridge. Just mix everything together, chill it until you’re ready to serve, and you’ve got an easy dessert that everyone always comes back for more of.
If you love Oreo desserts, check out my Oreo Pudding Poke Cake!
Ingredients
- Milk – Activates the pudding mix to create a smooth and rich base.
- Oreo Cookies ‘n Creme instant pudding mix – Enhances the Oreo flavor while thickening the mixture for a creamy texture.
- Oreos – Crushed Oreos add chocolatey crunch and cookie pieces throughout the fluff.
- Cool Whip – Adds a light, fluffy texture and makes the fluff extra creamy.
- Mini marshmallows – Give a little extra sweetness and a soft, chewy bite.
Making the Oreo Fluff Salad Recipe
- Make the pudding base – In a large bowl, whisk the pudding mix and milk until smooth and thickened.
- Add the mix-ns – Stir in the crushed cookies and mini marshmallows, making sure they are evenly distributed throughout the pudding mixture.
- Fold in the Cool Whip – Gently fold in the Cool Whip until fully combined.
- Chill – Cover and refrigerate for at least 2 hours to let the flavors meld and the texture firm up.
- Serve – Scoop into bowls and enjoy with a spoon, or serve as a dip with graham crackers, fruit, or extra Oreos.
Variations and substitutions
- Pudding flavor – If you can’t find Oreo Cookies ‘n Creme instant pudding mix, use vanilla or white chocolate pudding instead. Just be sure to use instant pudding, not cook-and-serve, as the texture won’t be the same.
- Half and half – Swap whole milk for half and half to make the fluff even creamier and more decadent.
- Lighten up – For a lighter version, use skim milk, sugar-free pudding, Oreo Thins, and fat-free Cool Whip to cut down on calories while still enjoying a creamy dessert.
- Homemade whipped cream – If you prefer homemade over store-bought whipped topping, beat 1 1/2 cups cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Use this in place of Cool Whip for a from-scratch option.
Tips for success
- Chill ingredients – Ensure milk and Cool Whip are well-chilled before starting. This helps the fluff set up faster and maintain its creamy texture.
- Crush Oreos well – Crush the Oreos into small pieces, but not too fine. A mix of crumbs and chunks adds the perfect texture. You can use a food processor or place the cookies in a resealable bag and crush them with a rolling pin.
- Use instant pudding – Stick with instant pudding mix, not cook-and-serve. Instant pudding sets quickly, which is essential for the fluff’s texture.
- Fold Gently: When incorporating Cool Whip into the pudding, fold it in gently using a spatula. Overmixing can deflate the fluff.
- Chill Before Serving: For the best taste and texture, refrigerate the Oreo Fluff for at least an hour before serving. It allows the flavors to meld and the dessert to set.
Storing the Oreo Salad
Store leftovers in an airtight container in the refrigerator for up to three days.
The Oreo fluff should not be frozen. The consistency of the dessert will change when frozen and thawed, and it will be watery.
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Oreo Fluff Dessert Salad
Ingredients
- 1 ½ cups whole milk chilled
- 1 (4.2 ounce) box of Oreo cookies n’ creme instant pudding mix
- 15 Oreo cookies crushed (about 1 ½ cups)
- 1 ½ cups mini marshmallows
- 1 (8 ounce) tub whipped topping thawed
Instructions
- 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 Oreos and mini marshmallows.
- Gently fold in the whipped topping.
- Refrigerate for at least two hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The Oreo fluff should not be frozen. The consistency of the dessert will change when frozen and thawed, and it will be watery.
- The Oreo pudding can be substituted with vanilla or white chocolate pudding instead. Ensure you are using instant pudding mix and not the cook-and-serve kind.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Exactly what I was looking for! Delicious, easy, and I made the guilt-free version so I don’t blow my diet.