Cream cheese, peanut butter, pudding mix, milk, and whipped topping make this easy no-bake Peanut Butter Fluff your new dessert obsession.
This fluff came to life in a weird moment. I’d just cleaned the kitchen, was planning to not mess it up again (for once), and then—bam. Sweet tooth. That stupid nagging craving that hits right after you convince yourself you’re fine with a banana.
Spoiler: I wasn’t fine with a banana.
So I scavenged. One block of cream cheese. A tub of whipped topping from the freezer that had been moved three times in the past week. Some peanut butter. A forgotten box of pudding mix I’d bought thinking I’d “make parfaits” (I did not). I wasn’t aiming for anything fancy, just… something.
I tossed it all in a bowl. Didn’t measure exactly. Didn’t expect much. And then—after one bite—I laughed out loud. Alone. At my kitchen counter. Because it was so good in that I-didn’t-see-that-coming kind of way.
I texted my sister and said, “I just made something dangerous.” She assumed I meant emotionally or financially. Nope. Just dessert.
Why You’ll Love This Peanut Butter Fluff Recipe?
There’s something stupidly comforting about this. It’s soft but rich, fluffy but kinda decadent, and sweet in a way that feels nostalgic, like cafeteria pudding cups but… elevated? If that makes sense?
It’s the kind of thing you bring to a potluck and people are like, “Wait, you made this?” And you pretend it took more than five minutes because honestly, it tastes like it should’ve taken longer. I’ve made it for birthday parties, holiday tables, and—don’t tell anyone—once for breakfast. With apple slices. That counts, right?
It’s not too sweet, not too peanut buttery, and it leaves just enough room for topping creativity. Also? It’s fridge-friendly and zero baking. If that’s not love, I don’t know what is.
Ingredient Notes:
Let’s be real—half the time I skip straight to the ingredients. But here’s the rundown with the little notes I wish someone had told me.
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Cream Cheese – Room temp is the only way. If you try to mix it cold, it’ll clump and ruin your life. Or your fluff. Same thing, really.
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Peanut Butter – Smooth works best, but if you like a little crunch, who am I to stop you? Just don’t use the super oily natural kind unless you stir the heck out of it first.
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Vanilla Pudding Mix – Yep, the instant kind. I used to side-eye pudding mix until I realized how well it holds fluff together.
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Milk – Cold milk, gradually added, so everything blends nice and smooth. I use whole milk, but use what you’ve got. Except water. Don’t do that.
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Whipped Topping – That tub from the freezer aisle. Let it thaw before you try to fold it in or it’ll just smoosh. This is the magic that turns thick pudding into clouds.
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Toppings (aka joy) – Peanut butter cups, cookie crumbs, caramel, mini chocolate chips. I once topped mine with crushed pretzels and whoa.
How To Make Peanut Butter Fluff?
Step 1: Beat the Cream Cheese
You want it smooth, so use an electric mixer if you can. Scrape the bowl as you go—I always forget and end up with little bits that don’t mix.
Step 2: Add Peanut Butter
Dump it in. Blend until it looks like frosting. You’ll be tempted to stop here and grab a spoon. You wouldn’t be wrong.
Step 3: Mix in the Pudding and Milk
Add the pudding mix first, then slowly add the milk while mixing. I do about ¼ cup at a time so it doesn’t get sloshy. Once it’s thick and pudding-like, you’re golden.
Step 4: Fold in the Whipped Topping
This part’s oddly satisfying. Don’t stir too hard—you’re folding, not scrambling eggs. The fluffiness comes from keeping it light.
Step 5: Chill It Like a Pro
Scoop into a bowl, cover it, and chill for at least 3 hours. If you forget it overnight, even better. Somehow it just gets fluffier. Science? Magic? No clue.
Step 6: Top and Serve
Sprinkle on all the fun stuff. Serve it with graham crackers, apple slices, cookies, or just a spoon and zero shame. It’s your life.
Want To Save This Recipe?
Storage Options:
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Fridge: Yep. Covered, it’ll last 4–5 days. I once had a half-batch survive until day four and it was still good. A little firmer, but still dreamy.
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Freezer: You can freeze it, technically. But when it thaws, it’s not quite the same. Softer. A little weird. I wouldn’t serve that to guests, but I’ve totally eaten it myself. No regrets.
Variations and Substitutions:
I’ve played around with this a few ways. Some hits, some “eh.”
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Chocolate Pudding Instead – Makes it richer. Add chocolate chips and it’s a whole new vibe.
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Banana Fluff – Banana cream pudding + sliced bananas folded in = dangerously good.
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Nutella Version – Sub half the peanut butter for Nutella. A bit sweeter, but… swoon.
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Add Crushed Oreos – I mean, do I even need to explain?
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Make it Vegan – Use dairy-free cream cheese, almond milk, and coconut whipped topping. Honestly, still amazing.
What to Serve with Peanut Butter Fluff?
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Graham Crackers – The classic. The safe bet.
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Vanilla Wafers – Soft and just sweet enough.
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Pretzels – Salty + sweet = win.
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Apple Slices – Feels like you’re making a good choice, even if you’re absolutely not.
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Cookies – Yes. Always.
Frequently Asked Questions:
Can I make this ahead?
Please do. It only gets better with time in the fridge. Just don’t forget it in the back behind the pickles like I did once.
Can I make it less sweet?
Honestly, it’s not too sweet as is, but you could cut the pudding mix in half or use plain whipped cream instead of sweetened topping. Won’t be the same, but hey—maybe that’s your thing.
Can I add crunchy peanut butter?
You’re the boss here. Go for it. It’ll add a little texture, and maybe a little chaos.
This Peanut Butter Fluff isn’t just a dessert. It’s a mood. It’s a “ugh, today was rough” kind of treat. It’s what I make when I want to feel like I accomplished something with very little effort. And honestly, that’s a gift.
It doesn’t need to be fancy. It doesn’t need to impress. It just is. Comfort in a bowl.
So if you’re reading this and thinking, “I should probably make that”—do it. You’ve got five minutes and probably all the ingredients. And if you don’t? Get creative. That’s where the fun starts anyway.
If you make it, I wanna know: what did you top it with? Did you eat it before it chilled like I always do? Tell me everything. I’m all ears and absolutely judging you in the most supportive way possible.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter Fluff
Ingredients
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 3.4-ounce package instant vanilla pudding mix
- 1¼ cups cold milk
- 1 8-ounce container whipped topping, thawed
Optional Toppings:
- Chocolate chips
- Peanut butter cups chopped
- Cookie crumbs
- Caramel sauce
- Whipped cream
Suggested Dippers:
- Graham crackers
- Vanilla wafers
- Pretzels
- Apple slices
Instructions
Prepare the Base Mixture
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and free of lumps. Scrape down the sides and bottom of the bowl to ensure even blending.
Incorporate the Peanut Butter
- Add the creamy peanut butter to the cream cheese and beat again for 1–2 minutes, or until the mixture is thoroughly combined and uniform in texture.
Add Pudding Mix and Milk
- Sprinkle the instant vanilla pudding mix into the bowl and mix until fully incorporated. Gradually add the cold milk, approximately ¼ cup at a time, beating between each addition until the mixture becomes smooth and thick. Scrape the sides and bottom of the bowl as needed to ensure even consistency.
Fold in the Whipped Topping
- Using a spatula, gently fold in the thawed whipped topping until no streaks remain. The final texture should be light, fluffy, and well blended.
Chill Before Serving
- Transfer the prepared peanut butter fluff into a serving dish or individual cups. Cover and refrigerate for 2 to 3 hours, or until well chilled. Chilling allows the flavors to meld and the texture to firm up.
Garnish and Serve
- Before serving, add your desired toppings such as chocolate chips, chopped peanut butter cups, or caramel sauce. Serve with assorted dippers like graham crackers, vanilla wafers, or sliced apples for optimal enjoyment.
Notes
- Ensure the instant pudding mix is labeled gluten-free, as some brands may contain trace ingredients derived from wheat.
- Use a certified gluten-free whipped topping.
- Serve with gluten-free dippers such as gluten-free graham crackers, pretzels, or fresh apple slices.
- Always double-check all ingredient labels, as formulations can vary by brand.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
