These Easter Oreo Fluff Cups are so cute and fun to make! They are the perfect, easy no-bake dessert for your Easter brunch or dinner and EVERYONE loves these!
This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
YOU WILL NEED:
24 OREO cookies finely crushed into crumbs
4 Tablespoons melted butter
12 – (4 oz.) mason jars
1 – (4.2 oz.) instant OREO pudding mix (you may substitute vanilla or white chocolate instant pudding mix if OREO is too hard to find).
1 1/2 cups cold milk
1/2 cup coarsely crushed OREO cookies
2 – (8 oz.) tubs Cool Whip, thawed
Orange fondant
Green fondant
Small daisy fondant cutter
toothpick
MY AMAZON PICKS (affiliate links):
DIRECTIONS FOR EASTER OREO FLUFF CUPS
Crush 24 Oreo cookies into fine crumbs using a food processor or put them in a zipper bag and crush with a rolling pin. Pour crumbs in a bowl.
Add 4 Tablespoons of melted butter to the crumbs and mix to combine.
Place about 1 Tablespoon of crumbs into the bottom of a 4 oz. mason jar. Press down the crumbs to form a crust on the bottom of the jar. Repeat until all 12 jars have a Oreo crust on the bottom.
In a large bowl, whisk together the instant pudding mix and milk for 2 minutes.
Mix in 1 – 8 oz. tub of Cool Whip.
Fold in the 1/2 cup coarsely crushed OREO cookies.
Spoon the Oreo fluff mixture into each jar until the jars are 1/2 to 2/3 full.
Place the remaining 8 oz. tub of Cool Whip into a piping bag.
Pipe the Cool Whip on top of the pudding mix for each jar.
Refrigerate for at least an hour until set.
Shape the orange fondant into carrot shapes.
Next make little lines along the front of the carrot by pushing a horizontal indentation with a toothpick.
Now roll out the green fondant and cut out the daisy shape.
Then using a little water, attach the green daisy shape to the top of the carrot.
Finally place the fondant carrots on top of the Oreo Fluff right before serving.
For more easy Easter ideas, click here
Oreo fluff Easter cups
These adorable mini jars filled with no-bake easy to make Oreo fluff and topped with a fondant carrot are the perfect dessert for Easter!
Ingredients
- 24 OREO cookies finely crushed into crumbs
- 4 Tablespoons melted butter
- 12 - (4 oz.) mason jars
- 1 - (4.2 oz.) instant OREO pudding mix (you may substitute vanilla or white chocolate instant pudding mix if OREO is too hard to find).
- 1 1/2 cups cold milk
- 1/2 cup coarsely crushed OREO cookies
- 2 - (8 oz.) tubs Cool Whip, thawed
- Orange fondant
- Green fondant
- Small daisy fondant cutter
- toothpick
Instructions
- Crush 24 Oreo cookies into fine crumbs using a food processor or put them in a zipper bag and crush with a rolling pin. Pour crumbs in a bowl.
- Add 4 Tablespoons of melted butter to the crumbs and mix to combine.
- Place about 1 Tablespoon of crumbs into the bottom of a 4 oz. mason jar. Press down the crumbs to form a crust on the bottom of the jar. Repeat until all 12 jars have a Oreo
crust on the bottom. - In a large bowl, whisk together the instant pudding mix and milk for 2 minutes.
- Mix in 1 - 8 oz. tub of Cool Whip.
- Fold in the 1/2 cup coarsely crushed OREO cookies.
- Spoon the Oreo fluff mixture into each jar until the jars are 1/2 to 2/3 full.
- Place the remaining 8 oz. tub of Cool Whip into a piping bag.
- Pipe the Cool Whip on top of the pudding mix for each jar.
- Refrigerate for at least an hour until set.
- Shape the orange fondant into carrot shapes.
- Next make little lines along the front of the carrot by pushing a horizontal indentation with a toothpick.
- Now roll out the green fondant and cut out the daisy shape.
- Then using a little water, attach the green daisy shape to the top of the carrot.
- Finally place the fondant carrots on top of the Oreo Fluff right before serving.
