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Banana Pudding Fudge Recipe

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★★★★★

4.4 from 144 reviews

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.

Ingredients

Scale

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

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