Cousin Sarah passed this down to me years ago and it still blows my mind how easy it is. Everyone always begs for another scoop.

My cousin Sarah passed this recipe down to me years ago, and it still blows my mind how easy it is. It’s one of those no-bake, stir-and-serve desserts that somehow tastes like you fussed over it all afternoon. Every time I set this cookies and cream fluff on the counter in its big glass bowl, the kids circle around and the grown-ups start asking if they can have “just one more scoop.” It’s creamy, fluffy, full of chocolate sandwich cookie chunks, and perfect for family dinners, potlucks, or those nights when you just need something sweet without heating up the kitchen.

Serve this cookies and cream fluff in a clear glass serving bowl so everyone can see the cookie chunks and swirls—it looks extra inviting that way. I like to scoop it into small bowls or cups with a spoonful of extra crushed cookies on top. It pairs nicely with fresh strawberries or sliced bananas on the side if you want to add a little fruit. For parties, you can set it out on a black granite or dark countertop with a small stack of bowls and a big spoon so folks can help themselves. A cup of coffee, hot cocoa, or a cold glass of milk goes perfectly with all that chocolate cookie goodness.

Servings: 8-10

1 (3.4 oz) box instant vanilla pudding mix

In a medium mixing bowl, whisk the instant vanilla pudding mix and cold milk together for about 2 minutes, until the mixture is smooth and begins to thicken. Let it sit for another 2–3 minutes to fully set.

While the pudding is setting, place 16–20 of the chocolate sandwich cookies in a sturdy zip-top bag. Seal the bag, then use a rolling pin or the bottom of a heavy mug to crush the cookies into small chunks. Aim for a mix of crumbs and bite-size pieces so you get both texture and flavor in every scoop.

Once the pudding has thickened, add the vanilla extract and pinch of salt, if using, and stir until combined.

Gently fold in the whipped topping with a spatula. Start with about half, folding until mostly combined, then add the rest. Keep folding until the mixture is creamy and uniform, with no big streaks of plain pudding or whipped topping. It should look light and fluffy.

Sprinkle the crushed cookies over the pudding mixture. Use the spatula to gently fold them in, just until they’re evenly mixed throughout. Don’t over-stir—you want to see chunks and little swirls of cookie bits. The top should look a bit rustic and homemade, not perfectly smooth.

Transfer the cookies and cream fluff to a clear glass serving bowl. Use the spatula or a large spoon to mound it slightly in the center and create soft swirls or scoops on top so it looks fluffy and inviting.