Peanut Butter Fluff Recipe
Peanut Butter Fluff with cream cheese, peanut butter, chocolate pudding, Reese's cups, and marshmallows. No-bake crowd-pleaser!
Print
Pin
Servings: 10
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar sifted
- 8 ounces whipped topping (frozen) thawed
- 3.9 ounces instant chocolate pudding mix
- ½ cup creamy peanut butter
- 2 cups miniature Reese’s Peanut Butter cups chopped
- 10 ounces miniature marshmallows
Instructions
- In a large mixing bowl, combine the block of cream cheese and powdered sugar. Using an electric hand mixer, mix until fully incorporated.
- Add in whipped topping and chocolate pudding powder. Mix until smooth.
- Add peanut butter and blend using the hand mixer.
- Mix until thick and smooth.
- Fold in the marshmallows and peanut butter cups.
- With a flexible spatula, mix until all ingredients are evenly distributed.
- Chill for 30 minutes before serving.
- Garnish with additional mini marshmallows and Reese cup pieces.
Notes
- Bring cream cheese to room temperature before mixing. Cold cream cheese stays lumpy.
- Beat cream cheese and powdered sugar for a full 60 seconds until fluffy like frosting.
- Don't use natural peanut butter. It separates and ruins the texture.
- Use miniature Reese's cups, not full-size. They chop easier and distribute better.
- Freeze Reese's cups before chopping to prevent melting when stirring into the dip.
- Chill for at least 30 minutes, but 1-2 hours is better. The flavors blend beautifully.
- Save extra Reese's cups and marshmallows for garnish on top.
- Stir before serving if you made it ahead. Everything settles as it sits.
Nutrition
Serving: 1 | Calories: 654kcal | Carbohydrates: 80g | Protein: 12g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 526mg | Potassium: 347mg | Fiber: 3g | Sugar: 64g | Vitamin A: 353IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1mg
