Banana Pudding Fudge Recipe

Introduction

Banana Pudding Fudge is a delightful twist on two classic desserts, blending creamy banana flavor with rich, smooth fudge. It’s easy to make and perfect for sharing at any gathering or enjoying as a sweet treat at home.

Ingredients

• 20 ounces Almond Bark (chopped)
• 3.4 ounces Instant banana cream pudding mix
• 14 ounces sweetened condensed milk
• 20 Nilla Wafer cookies

Instructions

1. Step 1: Place the 20 ounces of Almond Bark in a baggie and crush them using a heavy object, such as the bottom of a coffee cup or a rolling pin. It is okay to have a few chunks, but they should be mostly small bits. Set aside.
2. Step 2: Line an 8×8 pan with parchment paper, leaving extra on the sides for easy lifting. Set aside.
3. Step 3: 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, stopping every 20 seconds to stir. It should be hot, but not boiling.
4. Step 4: Add the 3.4 ounces of instant banana cream pudding mix to the hot sweetened condensed milk and stir until fully combined.
5. Step 5: In a separate medium bowl, add the crushed Almond Bark.
6. Step 6: Put the almond bark in a microwave-safe bowl. Cook on high, in 30 second bursts, stirring after each, until the bark is smooth when stirred. Be careful not to overcook.
7. Step 7: Add the pudding mixture to the melted bark. Stir quickly and well as the mixture will start to cool and stiffen.
8. Step 8: Once mixed thoroughly, scoop the fudge into the prepared pan and smooth into an even layer.
9. Step 9: Sprinkle the crushed Nilla Wafer cookies evenly over the top of the fudge. Use your hands to lightly press down on the crumbs so they stick better.
10. Step 10: Cover the fudge and place it in the refrigerator to set for at least 4 hours.
11. Step 11: Once set, cut the fudge into squares and enjoy!

Tips & Variations

• For an extra banana boost, fold in small fresh banana slices into the fudge mixture before setting.
• Use different flavored pudding mixes, such as vanilla or chocolate, to create new variations.
• Press the cookies gently to avoid crushing them too much, maintaining a nice crunchy texture on top.

Storage

Store the banana pudding fudge in an airtight container in the refrigerator for up to 1 week. For best texture and flavor, serve chilled. If you prefer it softer, allow the fudge to sit at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of Almond Bark?

Yes, you can substitute regular chocolate chips, but Almond Bark melts more smoothly and sets firmer, which is ideal for fudge texture.

Can I make this fudge ahead of time?

Absolutely. This fudge keeps well in the refrigerator for several days, making it a convenient dessert to prepare in advance.

Banana Pudding Fudge Recipe

Print Recipe

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This Banana Pudding Fudge combines the creamy sweetness of banana cream pudding with the rich texture of almond bark and the crunch of crushed Nilla Wafers. Quick to prepare and perfect for a sweet treat, this no-bake fudge sets in the refrigerator and offers a delicious twist on classic banana pudding flavors.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Crush Almond Bark: Place the 20 ounces of chopped Almond Bark in a plastic bag and crush it using a heavy object like the bottom of a coffee cup or rolling pin. Aim for mostly small bits with some chunks remaining. Set aside.
2. Prepare Pan: Line an 8×8-inch pan with parchment paper, leaving extra overhang on the sides to make removal easier later. Set aside.
3. Heat Sweetened Condensed Milk: Pour 14 ounces of sweetened condensed milk into a medium microwave-safe bowl. Warm it on high power in 1-minute total increments, stopping every 20 seconds to stir to avoid boiling. The mixture should be hot but not boiling.
4. Mix Pudding: Add the 3.4 ounces of instant banana cream pudding mix to the hot condensed milk, stirring until fully combined and smooth.
5. Melt Almond Bark: Place the chopped almond bark in a separate microwave-safe bowl. Heat in 30-second bursts on high power, stirring between bursts, until the almond bark is fully melted and smooth. Avoid overheating to prevent burning.
6. Combine Mixtures: Quickly add the pudding mixture to the melted almond bark. Stir vigorously and thoroughly as the mixture will start to cool and thicken quickly.
7. Transfer to Pan: Pour the combined fudge mixture into the prepared pan. Use a spatula to smooth it into an even layer.
8. Add Topping: Evenly sprinkle the crushed Nilla Wafer cookies over the surface of the fudge. Gently press down with your hands to help them adhere to the fudge.
9. Chill to Set: Cover the fudge and refrigerate for at least 4 hours, or until fully set and firm.
10. Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and enjoy your creamy, banana-flavored fudge treats!

Notes

• Do not overheat the almond bark as it can scorch and ruin the texture.
• Warming the sweetened condensed milk gently prevents lumps when mixing with pudding powder.
• The crushed Nilla Wafers add a crunchy texture contrast but can be substituted with any vanilla wafer cookies if preferred.
• This fudge should be stored in the refrigerator and consumed within 5 days for best freshness.

Keywords: banana pudding fudge, no-bake fudge, almond bark fudge, dessert fudge recipe, easy fudge recipe, banana cream pudding fudge, Nilla wafer fudge