Begin by placing the Oreos in a large freezer bag. Use a rolling pin to crush them into small, even pieces.

In a large mixing bowl, add the softened cream cheese along with the vanilla extract. Beat until smooth and creamy.

Gradually pour in the cold milk and sprinkle the instant cheesecake pudding mix. Whisk until it thickens.

Gently fold in the whipped topping until the mixture looks even and fluffy.

Reserve ¼ cup of the crushed Oreos. Fold the remaining crushed Oreos, mini marshmallows, and chocolate chips into the whipped cream mixture.

Transfer the Oreo Fluff mixture into a serving bowl or cups. Cover and refrigerate for at least 1 hour.

Before serving, gently stir and garnish with the reserved crushed Oreos on top.