Oreo Fluff Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups milk
- 1 (3.4 oz/102g) package vanilla instant pudding (not the cook-and-serve type)
- 24 whole regular Oreo cookies (crushed, one 9.5 ounce (270g) package)
- 2 cups mini marshmallows
- 4 cups whipped topping (thawed)
Method
- Combine milk and instant vanilla pudding in a large bowl. Use a spatula or a mixer to blend until thick and smooth (about 2 minutes).
- Mix in crushed Oreos and mini marshmallows.
- Gently fold in the thawed whipped topping.
- Cover the bowl with plastic wrap and refrigerate for 2 hours. Serve chilled.