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Easy Oreo Fluff Recipe

A light, creamy no-bake dessert combining instant vanilla pudding, whipped topping, and crushed Oreos for an easy crowd-pleaser.
Prep Time15 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 1 cup whole milk (or 1% or 2%)
  • 1 package instant vanilla pudding mix 3.4 ounces
  • 1 container frozen whipped topping, thawed 8 ounces
  • 1 package Oreos 13.2 ounces, divided (reserve a few whole for garnish)
  • 1 cup miniature marshmallows optional

Instructions

  • In a large bowl, combine the instant vanilla pudding mix and 1 cup milk; beat with a hand mixer until smooth.
  • Gently fold the thawed whipped topping into the pudding mixture with a silicone spatula until fully incorporated and smooth.
  • Place most of the Oreos (keeping cookie and creme together) into a large resealable plastic bag and crush with a rolling pin to a mix of chunks and fine crumbs, reserving a few whole cookies for garnish.
  • Fold the crushed Oreos and the miniature marshmallows (if using) into the pudding mixture until evenly distributed.
  • Top or decorate with the reserved whole or crushed Oreos, then chill for a mousse-like texture or serve immediately for a crunchier cookie texture.

Equipment

  • Hand Mixer
  • large mixing bowl
  • silicone spatula
  • Resealable Plastic Bag
  • Rolling Pin

Notes

  • For a crunchier texture, eat immediately after preparing.
  • For softer Oreos, make 1 hour to 1 day ahead and chop Oreos into smaller pieces.
  • Enjoy within 1–3 days stored in an airtight container in the fridge.