In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer.
Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping.
Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined.
Finally, gently stir in the whipped topping.
Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
This fluff recipe is pretty rich, a little goes a long way so be careful how much you serve at one time.
The cream cheese MUST be fully softened to prevent chunks in your fluff dip.
I made this recipe with standard Oreo cookies. You can try double stuffed but they are a little harder to crush up because of the extra filing.
Do not substitute marshmallows with marshmallow fluff.
I suggest enjoying this within 2 days, but it can be kept in the fridge covered with plastic or in an airtight container for up to 4 days.