Cookies and Cream Fluff
Instant vanilla pudding is lightened with whipped topping and folded with crushed sandwich cookies for eight small chilled dessert portions.
Ingredients
For the dessert
- 1 3.4-ounce package instant vanilla pudding mix for 2 cups milk; follow package directions
- 2 cups cold milk Use cold for better texture
- 1 container (8 oz) whipped topping, thawed You can use homemade whipped cream if desired
- 14–16 Oreo cookies coarsely crushed; reserve a handful for garnish
- 1/2 cup mini marshmallows (optional) Can be omitted for a simpler flavor
Instructions
Method
- Whisk the instant vanilla pudding with the 2 cups cold milk following package directions. Let thicken, usually about 5 minutes.
- Coarsely crush 14–16 Oreo cookies, including the cream filling. Reserve a small handful for garnish.
- Gently fold the thawed whipped topping into the set pudding. Fold in the remaining crushed cookies and optional mini marshmallows.
- Cover and refrigerate for at least 1 hour.
- Divide into 8 small dessert portions and add the reserved cookies just before serving. Keep chilled.
Notes
- Use instant pudding; package size and milk directions must match.
- Keep covered and chilled, and use within 3 days. Cookies soften during storage.