In another bowl, I whisk the instant pudding mix with cold milk until it thickens slightly. It usually only takes a minute or two, but I beat it a bit longer to give the mixture some extra volume. Then I pour the pudding mixture into the peanut butter mixture. The two blend into this velvety, luscious base that already tastes fantastic even before adding the whipped topping.
Next, I fold in the whipped topping gently. This is where the fluff really starts to earn its name—it turns light, creamy, and airy without losing that rich peanut butter taste. The trick here is to fold, not stir aggressively, or you’ll deflate all that lovely whipped texture.
Finally, I add the chopped Reese’s—fun-size cups, minis, and whole minis—and stir them in just enough to distribute everything evenly. Every scoop becomes loaded with little chocolate-and-peanut-butter surprises. A sprinkle of mini chocolate chips on top finishes it beautifully. After chilling it for an hour, the fluff thickens into absolute perfection.
Pro Tips for Best Results
One thing I’ve tested multiple times is the cream cheese temperature. If it’s too cold, your fluff will never get smooth; if it’s too warm, the fluff becomes overly soft. Letting it sit out for about 30 minutes is ideal. I also discovered that using whole milk gives the pudding more structure—using 2% or almond milk resulted in a fluff that didn’t quite set right.
Another tip is to freeze your Reese’s cups for 10 minutes before chopping. This keeps them from smearing all over the cutting board and helps them maintain cleaner chunks in the fluff. I didn’t do this the first time and ended up with a sticky chocolate mess.
When folding in the whipped topping, go slowly. The more air you keep in that mixture, the better your final texture will be. Overmixing makes the fluff denser, and part of its magic is that cloud-like consistency.
And finally, give the fluff time to chill. I know it’s tempting to dig in immediately—honestly, I always taste some before it chills—but letting it rest in the fridge for at least an hour transforms it into the perfect thick, scoopable dessert.
Common Mistakes to Avoid
A common mistake is using natural peanut butter. Even though I love the taste, the oil separation causes the fluff to turn greasy—not the dreamy texture you want. Stick with the classic creamy peanut butter.(See the next page below to continue…)