Pin it
Whip up this simple Oreo fluff. Think pudding and crushed Oreos tossed together until airy. No oven needed. Just toss the ingredients together and dig in to a crowd-pleaser.
Why You'll Love This
You only grab four things and need barely any time. Mix up cookies, whipped topping, and pudding—done. Awesome for get-togethers or whenever you crave something sweet. Let the kids join in too. Has that fancy mousse vibe but super laid-back to make.
Here's What You Grab
- Oreos: Smash up 30 cookies
- Cool Whip: One big tub (8 oz), thawed
- Milk: 1 1/2 cups cold from the fridge
- Vanilla Pudding: A small box (3.4 oz)
- Hand Mixer: To make it all creamy
- Big Bowl: Holds everything for mixing
Simple Oreo Dessert
- Last steps:
- Right before eating, toss leftover crushed Oreos on top. It’s best while everything’s got crunch.
- Chill it:
- Seal with plastic wrap and chill at least one hour in the fridge. Longer rest makes it even better.
- Cookie time:
- Hold back some Oreos for the top. Stir the rest into your pudding mixture, just until you don’t see dry pieces.
- Fold in Cool Whip:
- Toss in thawed Cool Whip and carefully fold it with a big spoon. No beating or it could get soupy.
- Mix pudding base:
- Add the pudding mix into a large bowl. Pour in cold milk. Whip together with your mixer for 2 minutes till it’s thick. Scrape the sides now and then.
- Prepping ingredients:
- Let your Cool Whip warm up for half an hour. Toss Oreos in a sturdy bag and give them a good smash with a rolling pin. Don’t turn them to dust—go for chunky bits.
Pin it
Pro Tips
Make sure your milk’s chilly—thicker pudding that way. Leave big pieces in the Oreos for crunch. Be gentle folding stuff in, not rough. Chill before serving for best texture. Right before eating, sprinkle on fresh Oreo pieces.
Quick Fixes
Fluffy turned watery? Maybe milk wasn't cold or you stirred too hard. Too dense? Pour in a little more milk. Soggy cookies? Pop fresh cookies on top instead. Pudding has lumps? Mix it longer. Want a bolder cookie punch? Crush up some more Oreos. Not sweet enough? Stir in a pinch of powdered sugar.
Fun Serving Ideas
Scoop it into little bowls for parties. Dip strawberries or graham crackers in it. Stack it up parfait-style with extra cookies. Sprinkle candy or chocolate bits on top. Bananas work great mixed in too. Decorate with mini Oreos for extra flair.
How to Store It
Stays fresh up to 3 days in the fridge if you keep it covered tight. Don’t freeze—it turns watery. For leftovers, always add new cookies on top so they stay crisp. If it looks separated later, give it a quick stir. Too chilly? Wait five minutes before digging in.
Pin it
Switch Things Up
Switch to mint Oreos for a twist. Use chocolate pudding instead of vanilla. Pile on crushed candy bars for extra fun. Mini chocolate chips are awesome stirred in. Some folks go for a handful of nuts over the top. Drizzle a little chocolate syrup to fancy it up. Grab some colored Oreos for a holiday vibe too.
Frequently Asked Questions
- → Can I swap in real whipped cream?
You absolutely can! Use 2 cups of heavy cream, whisked until soft peaks form. Add a couple of spoons of sugar as you whip. Fresh cream is softer than Cool Whip, so maybe scale back a little. To make it firmer, mix in 1/2 spoon of vanilla pudding powder while whipping. Be careful not to over-whip, or you might end up with butter. Some people do half real cream and half Cool Whip for just the right texture.
- → How long does it need to chill?
An hour in the fridge is great to let it cool and soften the cookies just enough. Overnight’s even better—it makes the cookies more cake-like and melds the flavors together. In a rush? Try 30 minutes in the freezer, but keep an eye on it so it doesn’t freeze solid. You’re aiming for something you can scoop up easily, not frozen hard.
- → Can I add other goodies?
Tons of possibilities! Mini chocolate chips are a favorite. Crushed candy bars like Butterfingers or Snickers work, too. For a fresh vibe, toss in berries. Drizzle caramel or fudge for a fancy upgrade. Chopped nuts, mini marshmallows, or crushed graham crackers are fun as well. Just keep the extras in check so it stays light and fluffy. Add any toppings right before serving for best crunch and texture.
- → Can I make it ahead?
Totally! You can prep this dessert up to two days in advance. Keep it tightly covered in the fridge. Save some cookie crumbles for sprinkling right before serving to make it look freshly made. If it firms up too much, let it sit for five minutes and stir it gently. Perfect for gatherings since the hard work’s already done ahead of time! You can even portion it into cups beforehand for easy serving.
- → What’s the gluten-free version?
Ordinary Oreos have wheat, but there are alternatives! Pick up gluten-free sandwich cookies from brands like Glutino or Kinnikinnick. Pamela's also offers gluten-free chocolate wafers that work well. Be sure to double-check the pudding mix, as some brands sneak in gluten. The fluffy filling is naturally gluten-free—it’s just about swapping in the right cookies. Want more chocolate? Toss in some gluten-free chocolate chips.
Conclusion
Big Oreo fan? Next time, try whipping up an Oreo cheesecake without turning on the oven. Or make Oreo balls—like bite-sized truffles but super simple.