Adapted from a recipe by: Cooking with Carlee
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Banana Pudding Fudge
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- Difficulty
- Simple
- Serves
- 20
- Ready in
- 4hr 15mins
This 4-ingredient banana fudge is basically banana pudding in fudge form. Creamy, sweet, and loaded with crushed vanilla wafers. Not what you'd expect from fudge, but trust me, it works.
Steps
Chop the 20 oz of almond bark into small pieces so it melts evenly. Set aside.
Crush 20 Nilla Wafers into small pieces and set aside.
Line an 8×8 pan with parchment paper, leaving some hanging over the sides so you can lift the fudge out later.
Pour the can of sweetened condensed milk (14 oz) into a large microwave-safe bowl. Microwave on high for 1 minute, stopping to stir every 20 seconds. You want it hot, not boiling.
Stir in the banana cream pudding mix (3.4 oz) until fully combined.
Add the chopped almond bark and stir to coat.
Microwave on high in 20-second bursts, stirring after each one, until the almond bark is completely melted and the mixture is smooth.
Pour it into the lined pan and spread it into an even layer.
Sprinkle the crushed wafers over the top and press them down lightly with your hands so they stick.
Cover and chill for at least 4 hours, until set.
Cut into squares and enjoy!
Notes
White candy melts work just as well if you don't have almond bark.
Keep the fudge in an airtight container. It'll last a few days at room temperature, about a week in the fridge, or a few months in the freezer.