Classic Banana Pudding Fudge Recipe

Introduction

If you love the classic flavor of banana pudding but want a no-bake, easy-to-make dessert, this banana pudding fudge is for you. It combines creamy, sweet banana goodness with a rich fudge texture in under 15 minutes of active prep. Perfect for parties, gifting, or a simple treat at home.

Ingredients

• 22 oz white almond bark
• 3.4 oz banana pudding mix
• 15 oz sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 25 Nilla wafers, hand-crushed into 1/2-inch pieces

Instructions

1. Step 1: Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal. Crush the Nilla wafers by hand into roughly 1/2-inch pieces and set aside in a small bowl.
2. Step 2: Microwave the sweetened condensed milk in a microwave-safe bowl for 1 minute, stirring every 20 seconds to prevent scorching. Quickly stir in the banana pudding mix until completely smooth to activate the pudding powder.
3. Step 3: Break the almond bark into smaller pieces and melt in a microwave-safe bowl using 30-second bursts, stirring between bursts until smooth and pourable.
4. Step 4: Pour the melted almond bark into the pudding mixture and stir vigorously until fully combined. Add the vanilla extract and salt, stirring quickly to incorporate all flavors.
5. Step 5: Pour the fudge mixture into the prepared pan and spread evenly. Quickly press the crushed Nilla wafers over the top, then refrigerate for at least 4 hours until firm.
6. Step 6: Lift the set fudge out of the pan using the parchment paper, cut into 1-inch squares with a sharp knife (wipe between cuts for clean edges), and serve chilled or at room temperature.

Tips & Variations

• Use white chocolate chips as a substitute for almond bark, though texture may vary slightly.
• If banana pudding mix is unavailable, vanilla pudding mix plus a few drops of banana extract works well.
• For different flavors, try cheesecake or coconut pudding mix instead of banana.
• Any vanilla wafer cookie or crushed graham crackers can replace Nilla wafers for the topping.
• Stir condensed milk frequently while heating to avoid scorching and ensure smooth flavor.
• Work quickly when mixing almond bark with pudding to prevent the fudge from seizing up.
• Allow full chilling time to achieve clean, firm pieces; overnight refrigeration is ideal.
• Run a knife under hot water and dry it between cuts for smooth, neat squares.

Storage

Store banana pudding fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. Layer with parchment paper to prevent sticking. For longer storage, freeze individual pieces wrapped in plastic or in a freezer container with parchment paper between layers for up to three months. Thaw frozen fudge at room temperature for 15-20 minutes or overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate instead of almond bark?

Yes, white chocolate chips can substitute almond bark, though the texture might be slightly different. Melt and use the same amount as the almond bark for best results.

What if I can’t find banana pudding mix?

You can substitute vanilla pudding mix with a few drops of banana extract to mimic the banana flavor. Alternatively, try other pudding flavors like cheesecake or coconut for a unique twist.

Classic Banana Pudding Fudge Recipe

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4.9 from 129 reviews

Classic Banana Pudding Fudge is a no-bake dessert that perfectly captures the creamy, sweet flavor of traditional banana pudding in an easy fudge form. Made with just six ingredients including white almond bark, banana pudding mix, condensed milk, and crushed Nilla wafers, this recipe comes together in under 15 minutes and sets in the fridge to produce a smooth, rich fudge that’s ideal for parties, holidays, or gifting.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 15 minutes (including refrigeration time)
• Yield: 32 pieces 1x
• Category: Desserts
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Fudge

• 22 oz white almond bark (such as Plymouth Pantry for best melting consistency)
• 3.4 oz banana pudding mix (preferably Jell-O brand for authentic flavor)
• 15 oz sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/8 tsp salt

For the Topping

• 25 Nilla wafers, hand-crushed into 1/2-inch pieces

Instructions

1. Prepare Your Pan and Ingredients: Line an 8×8 inch baking dish with parchment paper, ensuring some overhang for easy removal. Crush the Nilla wafers by hand into roughly 1/2-inch pieces for a rustic texture that adds enjoyable contrast to the fudge. Set aside the crushed wafers in a small bowl.
2. Heat the Condensed Milk and Bloom the Pudding: Microwave the condensed milk in a microwave-safe bowl for 1 minute, stirring every 20 seconds to evenly heat and prevent scorching. Immediately stir in the banana pudding mix until fully smooth and combined; the heat activates the pudding powder, creating a silky, lump-free base.
3. Melt the Almond Bark: Break the almond bark into smaller pieces to encourage even melting. Microwave in 30-second intervals, stirring well between each, until the mixture is smooth and pourable. This method avoids overheating and ensures a glossy texture.
4. Combine the Mixtures and Add Final Flavors: Pour the melted almond bark into the pudding mixture and stir vigorously until completely smooth and combined. Quickly add the vanilla extract and salt, stirring thoroughly to enhance banana flavor and balance sweetness. Work efficiently as the mixture will begin to set as it cools.
5. Layer and Set the Fudge: Pour the combined mixture into the prepared pan and spread evenly using a spatula or the back of a spoon. Immediately press the crushed Nilla wafers evenly onto the surface before the fudge sets. Refrigerate for at least 4 hours until firm.
6. Cut and Serve: Use the parchment paper overhang to lift the fudge from the pan onto a cutting board. Cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge up to one week.

Notes

• Use white almond bark for the best melting and vanilla flavor; white chocolate chips or candy melts can be substituted with slight texture changes.
• If banana pudding mix is unavailable, vanilla pudding mix with banana extract can provide a similar flavor.
• Sweetened condensed milk is essential for the fudge’s creamy texture and sweetness and should not be substituted.
• Crush Nilla wafers by hand to retain a rustic, textured topping instead of using a food processor.
• Stir condensed milk frequently while heating to prevent scorching.
• Work quickly when combining ingredients to prevent the mixture from setting prematurely.
• Allow the fudge to set fully in the fridge for at least 4 hours or preferably overnight to get clean cuts.
• Run a knife under hot water and dry it between cuts for easier slicing of fudge squares.
• Store fudge in an airtight container at room temperature for up to 1 week or refrigerated for up to 2 weeks. It also freezes well for up to 3 months.

Keywords: banana pudding fudge, no bake fudge, almond bark fudge, easy fudge recipe, banana dessert, no bake dessert