Description
This Banana Pudding Fudge combines the creamy sweetness of banana cream pudding with the rich texture of almond bark and the delightful crunch of Nilla Wafer cookies. Perfectly chilled and easy to prepare, it’s a luscious treat that captures the nostalgic flavors of classic banana pudding in a rich fudge form.
Ingredients
Fudge Base
- 20 ounces Almond Bark, chopped
- 3.4 ounces Instant banana cream pudding mix
- 14 ounces sweetened condensed milk
Topping
- 20 Nilla Wafer cookies, crushed
Instructions
- Crush Almond Bark: Place the 20 ounces of chopped Almond Bark in a baggie and use a heavy object like the bottom of a coffee cup or rolling pin to crush it mostly into small bits, leaving a few chunks. Set aside.
- Prepare Pan: Line an 8x8-inch pan with parchment paper, leaving extra overhang on the sides to easily lift the fudge out later. Set aside.
- Warm Condensed Milk: Pour the 14 ounces of sweetened condensed milk into a medium microwave-safe bowl. Warm it in the microwave for 1 minute on full power, stirring every 20 seconds to avoid boiling. It should be hot but not boiling.
- Mix Pudding: Add the 3.4 ounces of instant banana cream pudding mix to the hot condensed milk, stirring continuously until fully combined and smooth.
- Prepare Almond Bark: Place the chopped almond bark into another microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the bark has melted into a smooth mixture. Be careful not to overcook or burn the bark.
- Combine Mixtures: Quickly stir the warm banana pudding mixture into the melted almond bark. Stir vigorously as the mixture will begin to cool and thicken rapidly.
- Transfer to Pan: Pour the combined fudge batter into the prepared parchment-lined pan. Use a spatula to smooth it into an even layer.
- Add Cookie Topping: Evenly sprinkle the crushed Nilla Wafer cookies on top of the fudge. Gently press the crumbs with your hands to help them adhere to the fudge surface.
- Chill to Set: Cover the pan and refrigerate for at least 4 hours to allow the fudge to set completely.
- Serve: Once set, lift the fudge from the pan using the parchment overhang. Cut into 39 small squares and enjoy your creamy, crunchy banana pudding fudge!
Notes
- Make sure not to overheat the almond bark in the microwave to avoid burning or seizing.
- The crushed Nilla Wafer cookies add a nice texture contrast but can be substituted with other vanilla-flavored wafer cookies if preferred.
- Use parchment paper with an overhang to lift the fudge easily from the pan for clean cuts.
- Store the fudge in an airtight container in the refrigerator to keep it fresh for up to one week.
- For a firmer fudge, extend the chilling time beyond 4 hours if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
