Oreo Fluff

5 from 1 vote

This Quick and Easy Oreo Fluff is a no-bake dessert filled with marshmallows, Oreos, cream cheese, whipped topping, and cheesecake pudding. Kids and adults go crazy for this cheesecake salad!

Prep Time15

Cook Time0

Chill Time1

Total Time1 15

Servings: servings

Author: Miranda Couse

Ingredients

Oreo Fluff

4 ounces cream cheese room temperature
3.4 ounce box Instant Cheesecake Pudding Mix
1 1/2 cups whole milk
8 ounces whipped topping thawed
36 Oreo cookies chopped
1 1/2 cups mini marshmallows
1 ½ cups mini chocolate chips optional

Topping

4 Oreo cookies chopped
5 to 10 mini marshmallows

Instructions

Oreo Fluff

In a large mixing bowl, add the 4 ounces cream cheese and 3.4 ounce box Instant Cheesecake Pudding Mix. Beat on medium speed using a hand mixer until combined.
Add about 1/4 cup of the chopped Oreos and beat until combined.
Add the 1 1/2 cups whole milk in small amounts to the mixture and beat in each additional. This will prevent any lumps from forming. If you add too much liquid too quickly you will have lumps that will be impossible to beat out. Scrape down the sides of the bowl before adding more milk.
Once all of the milk is combined, beat until the mixture begins to thicken, about 1 minute.
Fold in the thawed 8 ounces whipped topping until completely combined.
Add the 1 1/2 cups mini marshmallows, remaining 36 Oreo cookies that are chopped, and 1 ½ cups mini chocolate chips if you're choosing to use them to the bowl and stir until evenly distributed.
Cover the bowl with plastic wrap and place in the fridge to chill for 1 to 2 hours. This will allow the fluff to thicken up and soften the cookies a bit too.

Topping

Once chilled, place the Oreo fluff in a serving dish and sprinkle the chopped 4 Oreo cookies and the 5 to 10 mini marshmallows on top of the fluff.
Store in an airtight container or covered with plastic wrap in the fridge.

Notes

Storage: Store in an airtight container or covered in the refrigerator for up to 5 to 7 days.

Nutrition