Print

Banana Pudding Fudge Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

This Banana Pudding Fudge is a creamy, sweet treat that combines the flavors of banana cream pudding, smooth almond bark, and crunchy Nilla wafers for a delightful dessert. Easy to make with simple ingredients, this fudge sets overnight into rich and velvety squares perfect for sharing or enjoying as a snack.

Ingredients

Fudge Base

  • 20 ounces almond bark, chopped
  • 1 box banana cream pudding mix (3.4 ounces)
  • 1 can sweetened condensed milk (14 ounces)

Topping

  • 20 Nilla wafers

Instructions

  1. Prepare Pan: Line an 8×8-inch pan with parchment paper, leaving extra parchment hanging over the sides to make removing the fudge easier once set. Set aside.
  2. Heat Condensed Milk: Pour the sweetened condensed milk into a medium microwave-safe bowl. Heat in the microwave on high for 1 minute, stopping every 20 seconds to stir. The milk should be hot but not boiling.
  3. Mix Pudding: Stir the banana cream pudding mix into the hot sweetened condensed milk until completely combined and smooth.
  4. Melt Almond Bark: Place the chopped almond bark in another medium microwave-safe bowl. Microwave on high for 3 minutes and 30 seconds, stirring every 30 seconds until the almond bark is fully melted and smooth. Be careful not to overheat.
  5. Combine Mixtures: Quickly add the pudding mixture into the melted almond bark and stir thoroughly to combine while the chocolate is still warm and fluid.
  6. Pour and Spread: Pour the combined mixture into the prepared pan. Use a rubber spatula or similar tool to spread it evenly.
  7. Crush Cookies: Place the Nilla wafers into a sealable bag and crush them using a heavy object such as the bottom of a coffee cup until you have fine crumbs.
  8. Top Fudge: Sprinkle the crushed Nilla wafers evenly over the fudge surface. Gently press down with your hands to help the crumbs adhere.
  9. Chill and Set: Cover the pan and refrigerate overnight to allow the fudge to set firmly.
  10. Serve: Once set, use the parchment edges to lift the fudge from the pan. Slice into squares and enjoy your creamy banana pudding fudge!

Notes

  • Use parchment paper to easily lift fudge from the pan without sticking.
  • Stirring the condensed milk frequently during heating prevents scorching.
  • Be careful not to overheat the almond bark as it can seize or burn.
  • Crushing the Nilla wafers finely creates a pleasant crunchy topping that complements the smooth fudge texture.
  • Refrigerating overnight ensures the fudge is firm enough to cut cleanly.
  • Store leftovers covered in the refrigerator for up to one week.

Find it online: https://lovelycooks.com/banana-pudding-fudge-recipe/