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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.

Ingredients

Scale

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

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