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Oreo Fluff

Oreo Fluff (also called Oreo fluff salad) is a creamy, sweet, and cookie-packed dessert "salad." This fluff salad requires no baking and is the perfect dish to bring along for a potluck or picnic!
Course Dessert
Cuisine American
Keyword oreo fluff, oreo fluff salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Calories 187kcal
Cost $5.97


  • 1 cup 1%, 2%, or whole milk (I use whole)
  • 1 package (3.4 ounces) instant vanilla pudding, (don't follow package directions to make the pudding)
  • 1 container (8 ounces) frozen whipped topping
  • 1 package Oreos, divided
  • 1 cup mini marshmallows, optional


  • PUDDING: Don't follow the pudding mix directions; instead add the dry pudding mix and 1 cup of milk to a large bowl. Whisk until combined.
  • WHIPPED TOPPING: With a plastic spatula, gently fold in the completely thawed topping. Fold in until completely incorporated; don't over mix.
  • OREOS: Coarsely chop up 24 Oreos (don't separate cookie from creme) (See Note 1) to small bite-sized pieces. Add those and the 1 cup marshmallows to the fluff salad. Gently fold to combine and coat the Oreos and marshmallows into the whipped topping.
  • SERVE: Garnish the top of the salad with the leftover Oreos (I like to break up a few and crush a few for presentation). Cover and refrigerate until serving or eat right away if you want the Oreos to still have a bit of crunch. Best eaten within 1-3 days; store any leftovers in the fridge.


Note 1: f you want the Oreos to still have a little crunch, chop them into slightly bigger pieces and eat this salad right away. If you want the Oreos completely softened, chop them in very small pieces and make this salad an hour (and up to a day) in advance.


Serving: 8servings | Calories: 187kcal | Carbohydrates: 23.5g | Protein: 4.9g | Fat: 8g | Cholesterol: 113.6mg | Sodium: 269.2mg | Sugar: 21.1g