Oreo Fluff Salad
Oreo Fluff Salad is an easy, no-bake dessert that comes together in no time. Just when you thought cookies and cream couldn't get any better!
Servings: 10 servings
Equipment
Ingredients
- 1 package vanilla instant pudding mix 3.4 oz.
- 2 cups milk
- 2 rows Oreo cookies from 14.3 oz. package, crushed
- 8 ounces mini marshmallows
- 1 container frozen whipped topping, thawed 16 oz.
- Extra Oreo cookies for garnish (optional)
Instructions
- In a large bowl, beat together the pudding mix and milk with whisk for 2 minutes or until well combined.
- Fold in the crushed Oreo cookies, marshmallows, and whipped topping.
- Cover and refrigerate at least 2 hours before serving.
- Garnish with additional Oreo cookies just before serving, if desired.
Notes
- This recipe easily doubles or triples if you're feeding a crowd.
- Swap out the vanilla pudding for another flavor! Try cheesecake, white chocolate, strawberry creme, any kind of chocolate, or another flavor you love!
- Use a food processor to crush the cookies easily. You don't want to obliterate the cookies to crumbs - so just a couple of pulses should do it. If you don't have a food processor (or don't want to drag it out), a large freezer zip-top bag and a rolling pin also work great. Freezer bags are a little thicker and stand up better to crush the cookies, and as a bonus, there's no cleanup! 😊
- You can also serve this recipe as a dip! Dipper ideas: any kind of cut-up fruits would be awesome dipped in this fluff recipe. You can also you an assortment of graham crackers, pretzels, cookies, animal crackers, sugar wafer cookies, or creme-filled tubular-shaped wafer cookies.
Nutrition
Calories: 345kcal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 218mg | Potassium: 175mg | Fiber: 1g | Sugar: 43g | Vitamin A: 113IU | Calcium: 98mg | Iron: 3mg
