Banana Pudding Fudge
Banana Pudding Fudge combines white chocolate, sweetened condensed milk, banana cream pudding mix, and crushed vanilla wafers into creamy no-bake squares. It is a chilled dessert for party trays, gifting boxes, and make-ahead sweets.
Equipment
- 8-inch square pan
- Parchment paper
- Heavy saucepan
- Rubber spatula
- Sharp knife
Ingredients
- 18 oz white chocolate chips high quality with cocoa butter
- 14 oz sweetened condensed milk
- 1/4 cup unsalted butter
- 3.4 oz instant banana cream pudding mix dry mix only
- 1 tsp banana extract
- 1/4 tsp fine sea salt
- 40 cookies vanilla wafer cookies divided and crushed
Instructions
- Line an 8-inch square pan with parchment paper, leaving overhang on two sides.
- Crush the vanilla wafers into crumbs and small pieces, reserving a few tablespoons for topping.
- Combine white chocolate chips, sweetened condensed milk, and butter in a heavy saucepan over low heat.
- Stir until the mixture is smooth, glossy, and fully melted.
- Remove from the heat and stir in the dry banana cream pudding mix, banana extract, and sea salt.
- Fold in most of the crushed vanilla wafers until evenly distributed.
- Spread the fudge mixture into the prepared pan and sprinkle the reserved wafer crumbs over the top.
- Refrigerate for at least 2 hours, then lift out the slab and cut into small squares.
Notes
Storage: Keep Banana Pudding Fudge in an airtight container in the refrigerator for up to 1 week.
Reheating: Do not reheat this fudge; serve it chilled or slightly cool for the best texture.
Best Tips: Melt the white chocolate over low heat and add the dry pudding mix off the heat for a smoother set.
Variations: Add a chocolate drizzle, peanut butter swirl, toasted coconut, or extra vanilla wafer pieces on top.
Freezing: Freeze cut squares in a sealed container for up to 2 months and thaw in the refrigerator.