I don’t even know where to start with this one because honestly, it’s one of those desserts that makes you feel like a kid again. I first made it on a lazy Sunday afternoon when I was craving peanut butter and chocolate in the worst way. I had some cream cheese in the fridge, a tub of Cool Whip, and a handful of Reese’s Miniatures — nothing fancy, just stuff I already had. I wasn’t expecting much… but then I took the first bite, and wow. That first bite hits you with sweet, creamy peanut butter, soft, cloud-like fluff, and those little chocolate-peanut butter pockets hidden throughout.
It’s ridiculously easy, but it tastes like you spent all day making something complicated. And the best part? You can totally customize it. Add more Reese’s, less chocolate, whatever you feel like. I’ve even eaten it straight from the mixing bowl, which, let’s be honest, is part of the fun.
Every time I make this, I end up staring at it for a minute before I serve it — like, is this really mine to eat? And then, of course, I eat way too much. It’s perfect for parties, family gatherings, or just when you want a dessert that makes your mouth happy with very little effort. Honestly, it’s the kind of recipe that makes you want to call your friends over immediately so someone else can also marvel at how amazing it is.
Ingredients
- 8 oz (225 g) full-fat cream cheese, softened
- 3.9 oz (110 g) vanilla or chocolate instant pudding mix
- 1½ cups (360 ml) cold whole milk
- 1 cup (250 g) creamy peanut butter (not natural or oily)
- 8 oz (227 g) tub whipped topping, thawed
- 1½ cups (about 25 pieces) Reese’s Miniatures, halved
- ¾ cup (130 g) mini semi-sweet chocolate chips
Instructions
- Blend the base
Beat the softened cream cheese and pudding mix together in a large bowl with a hand mixer for about 2 minutes until smooth. It should feel silky — no lumps. Stop and scrape the sides if needed. - Add milk gradually
Turn the mixer to low and slowly pour in the milk, about ¼ cup at a time.
Mix after each addition until thick, creamy, and dreamy. This part takes a little patience, but it’s worth it. - Mix in peanut butter
Scoop in the peanut butter and beat until it’s fully incorporated.
The mixture should be glossy and smooth. Stop every now and then to scrape the sides so nothing gets left behind. At this point, the whole kitchen probably smells like heaven. - Fold in whipped topping**
Gently fold the Cool Whip in with a spatula.
Go slow so you don’t deflate the mixture you want it light and airy, like fluffy clouds of peanut-buttery goodness. - Add the fun stuff
Fold in the halved Reese’s and mini chocolate chips.
Make sure they’re evenly distributed so every bite has a little surprise. - Chill to set
Cover the bowl or transfer to a serving dish with a lid. Refrigerate for at least 2 hours.
It can sit up to 24 hours if you want to make it ahead — the flavors meld and it sets perfectly. - Serve & enjoy**
Scoop into bowls. You can dip apple slices, chocolate graham crackers, or just dig in with a spoon. Warning: it’s dangerously addictive.
Prep Time:** 10 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hours 10 minutes
Servings: 6–8 (but you’ll probably eat more yourself)
Recipe FAQs
1. Can I use low-fat cream cheese or milk?
You can, but it won’t be quite as creamy or decadent. Full-fat makes it rich and smooth — exactly how peanut butter fluff should feel.
2. Can I make this ahead of time?
Yes! In fact, it’s better after it chills a bit longer because the flavors meld. Just cover it well so it doesn’t pick up fridge smells.
3. What if I don’t have whipped topping?
You could whip your own heavy cream, but it won’t be exactly the same.
- Can I swap Reese’s for something else?
Of course, Any cookies, chopped candy bars, or peanut butter cups will do
Just make sure they’re bite-sized so the texture stays balanced.
5. Can I make it gluten-free?
Yep — the base is naturally gluten-free. Just watch what you serve it with (like cookies or crackers) if you’re sharing with someone who’s avoiding gluten.
Reese’s Peanut Butter Fluff Dessert
4
servings30
minutes40
minutes300
kcalIngredients
8 oz (225 g) full-fat cream cheese, softened
3.9 oz (110 g) vanilla or chocolate instant pudding mix
1 ½ cups (360 ml) cold whole milk
1 cup (250 g) creamy peanut butter (not natural or oily)
8 oz (227 g) tub whipped topping, thawed
1 ½ cups (about 25 pieces) Reese’s Miniatures, halved
¾ cup (130 g) mini semi-sweet chocolate chips
Directions
- Blend the base
- Beat the softened cream cheese and pudding mix together in a large bowl with a hand mixer for about 2 minutes until smooth. It should feel silky — no lumps. Stop and scrape the sides if needed.
- Add milk gradually
- Turn the mixer to low and slowly pour in the milk, about ¼ cup at a time.
- Mix after each addition until thick, creamy, and dreamy. This part takes a little patience, but it’s worth it.
- Mix in peanut butter
- Scoop in the peanut butter and beat until it’s fully incorporated.
- The mixture should be glossy and smooth. Stop every now and then to scrape the sides so nothing gets left behind. At this point, the whole kitchen probably smells like heaven.
- Fold in whipped topping
- Gently fold the Cool Whip in with a spatula.
- Go slow so you don’t deflate the mixture you want it light and airy, like fluffy clouds of peanut-buttery goodness.
- Add the fun stuff
- Fold in the halved Reese’s and mini chocolate chips.
- Make sure they’re evenly distributed so every bite has a little surprise.
- Chill to set
- Cover the bowl or transfer to a serving dish with a lid. Refrigerate for at least 2 hours.
- It can sit up to 24 hours if you want to make it ahead — the flavors meld and it sets perfectly.
- Serve & enjoy
- Scoop into bowls. You can dip apple slices, chocolate graham crackers, or just dig in with a spoon. Warning: it’s dangerously addictive.
