Creamy, fluffy, and totally irresistible, this peanut butter fluff blends cream cheese, peanut butter, vanilla pudding, milk, and whipped topping into one swoony bowl of dessert dip. Spoon-licking encouraged.
This one’s for the peanut butter lovers. You know who you are. The ones who “accidentally” leave a spoon in the jar like it’s no big deal. This recipe? It’s like that moment, but fully embraced. Silky-soft, sweet-but-salty, and just the right kind of nostalgic, this peanut butter fluff is part dip, part dessert, part unspoken joy. You can serve it up with graham crackers, apple slices, or a sneaky finger swipe—it doesn’t judge.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Peanut Butter Fluff
So here’s the thing. Peanut butter fluff isn’t trying to win a fancy award. It’s just here to taste like a dream and get eaten fast.
- Ridiculously simple to make: You just mix, fold, chill, and boom—you’re a fluff person now.
- Creamy with a salty kick: The peanut butter and cream cheese join forces to create a sweet-savory silkiness that’s chef’s kiss.
- Make it ahead-friendly: It actually tastes better after a few hours in the fridge, once everything has time to chillax together.
- Great for dipping (or scooping): Pair it with crunchy cookies, fruit slices, or an unspoken spoon situation—we’re not here to judge.
- You can dress it up or down: Top it with crushed peanut butter cups, drizzle caramel, sprinkle chips…or don’t. It’s incredibly chill like that.
Ingredient Notes
There’s just a small gathering of ingredients here, but they each bring something very important to the table. Literally.
- Cream cheese: Adds tangy richness and helps stabilize the fluff so it’s creamy without being soup. Use it softened for easy mixing.
- Creamy peanut butter: Go with the classic, no-stir kind if you can. Natural peanut butters can be a little too oily or gritty here.
- Instant vanilla pudding mix: No cooking required, and it sets super fast. It provides sweetness and gives the fluff that silky body.
- Milk: Cold milk activates the pudding. Whole milk gives the richest texture, but 2% works fine too.
- Whipped topping: Classic frozen whipped topping like Cool Whip makes this ultra-light. Whipped cream isn’t quite sturdy enough.
- Optional toppings: Crushed peanut butter cups, mini chocolate chips, cookie crumbs—whatever your peanut buttery heart desires.
How To Make This Peanut Butter Fluff
This whole thing reads like a love letter to creamy things in bowls. Let’s get the hand mixer ready and dive in.
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Beat the cream cheese until smooth: In a big mixing bowl, beat it on medium speed until it looks fluffy and lump-free. Scrape those sides like your life depends on it (because it kind of does, texture-wise).
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Add the peanut butter and beat together: Plop in the peanut butter and mix again for a couple of minutes. The color turns into this dreamy light tan, like pudding’s flirty cousin.
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Add the pudding mix and slowly blend in milk: Toss in the dry pudding mix and beat it in, then stream in the milk a little at a time. Mixing slowly helps avoid lumps and sudden surprises. Scrape the bowl again, because stubborn bits like to hide.
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Fold in the whipped topping gently: This step turns the whole mixture into cloud fluff. Switch to a spatula and use big, slow folds until it’s all one happy, streak-free mix.
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Chill for a few hours: Scoop it into a serving dish, cover it, and let it chill for 2 to 3 hours. Overnight? Even better. The flavors settle in and the texture becomes spoonable magic.
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Add optional toppings and serve: Just before serving, zhuzh it up however you like. Then watch people linger near the bowl like it owes them money.
Storage Options
If you’re lucky enough to end up with leftovers (or you made a double batch knowing what happens), here’s the scoop on storing this fluff.
In the fridge, it holds up beautifully for about 4 to 5 days. Cover it tightly so it doesn’t take on the scent of fridge mysteries. Stir it gently before serving if it’s been sitting—a tiny fluff revival, if you will.
Now, the freezer. Technically, yes, you can freeze peanut butter fluff. That said, the texture shifts after thawing. It’ll be denser, with a less airy feel. Still tasty, but more like a peanut butter cheesecake mousse. If you go this route, freeze it in small portions, and let it thaw overnight in the fridge before eating.
Reheating? Don’t. This is a chilled dish. Warm fluff is just not part of this universe.
Variations and Substitutions
Want to make this peanut butter fluff your own? Good. It’s the kind of recipe that cheers you on while wearing a cozy sweater.
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Chocolate pudding mix instead of vanilla: For that peanut butter cup vibe, use chocolate instant pudding instead. The color gets darker, the result: richer.
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Crushed Oreos folded in: If you want texture inside the fluff, go wild and stir in some cookie bits. It’s like cookies and cream got peanut buttered.
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Swap Cool Whip with homemade whipped cream: You can use stabilized whipped cream (extra whipped until stiff), but it may soften quicker.
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Add banana slices and crushed Nilla wafers: Basically turns it into a pudding-fluff-hybrid situation. Reminds me a bit of these peanut butter & banana ice cream sandwiches.
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Top with salted caramel drizzle and flaky sea salt: A fancy touch if you’re serving this to guests (or yourself in a mood). Sweet, sticky, and that salty pop? Yes, please.
What to Serve with Peanut Butter Fluff
Honestly, half the fun of this dish is the dipping situation. Pick a few, set them out, and watch the fluff disappear.
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Graham crackers or vanilla wafers: These are the classic dippers. Crunchy, a little sweet, and perfectly scoop-able. Gets that nostalgic lunchbox energy going.
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Pretzels (especially the twisty kind): That salty crunch with the fluff is a total win. Plus, something about the combo makes you keep going back “just for one more.”
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Apple slices: For a lighter, crisp contrast. I like slightly tart apples here—like Granny Smith—for a little zing that cuts the richness.
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Chocolate chip cookies: Chewy or crunchy work, depending on your cookie vibe. It’s basically turning dessert into a deluxe dessert.
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Straight up with a spoon: No shame in the scoop game. Sometimes, dippers feel unnecessary, especially around hour three of chilling when it’s peak fluff.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make peanut butter fluff ahead of time?
Absolutely, and honestly, you should. It tastes better after a few hours in the fridge—everything has a chance to meld, and the texture sets up into that perfect scoopable fluff. You can even make it the night before and not worry about a single thing until it’s snack time.
What kind of peanut butter works best?
Stick with creamy, no-stir peanut butter if you can. The natural kind with the oil on top is delicious, but it can mess with the fluff’s consistency. Classic brands like Jif or Skippy keep things smooth and stable. Crunchy peanut butter could be fun, but it changes the texture completely.
Can I freeze peanut butter fluff for later?
You *can* freeze it, but just know that the texture won’t be quite the same after thawing. It becomes firmer and less airy, kind of like peanut butter mousse. Freeze it in small containers, thaw in the fridge overnight, and give it a gentle stir before serving.
Is this gluten-free?
The fluff itself is naturally gluten-free if all your ingredients are certified (check that vanilla pudding mix label). But if you serve it with cookies or crackers, those might not be. Just keep an eye on your dippers, and you’re good to go.
Peanut Butter Fluff
Ingredients
Main Ingredients
- 8 oz (225 g) cream cheese softened
- 3/4 cup (180 g) creamy peanut butter classic no-stir is best
- 1 packet (96 g) instant vanilla pudding mix 3.4 oz (96g); not prepared
- 1 cup (240 ml) milk cold; whole or 2% preferred
- 8 oz (225 g) frozen whipped topping thawed (e.g. Cool Whip)
Optional Toppings
- crushed peanut butter cups
- mini chocolate chips
- cookie crumbs
Equipment
- Electric mixer
- Mixing bowl
- Spatula
Instructions
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, scraping down the sides as needed.
- Add peanut butter: Add the creamy peanut butter and beat again until completely combined and creamy.
- Add pudding mix and milk: Sprinkle in the dry instant vanilla pudding mix. Begin mixing, then slowly pour in the cold milk, blending until smooth and silky. Scrape the bowl as needed.
- Fold in whipped topping: Add the thawed whipped topping and gently fold it into the peanut butter mixture with a spatula until fully combined and streak-free.
- Chill: Transfer the fluff to a serving dish, cover, and chill in the refrigerator for 2 to 3 hours (or overnight) for best texture and flavor.
- Top and serve: Add your desired toppings before serving. Serve with graham crackers, cookies, fruit, pretzels, or just a spoon!
