Easy Banana Pudding Fudge
This banana pudding fudge brings the sweet banana flavor and vanilla wafer topping of a familiar dessert into a firm, sliceable candy. Instant banana cream pudding mix flavors the creamy base, while broken Nilla Wafers add texture to the top. Each small square is rich enough to enjoy on its own or alongside a cup of coffee.
Equipment
- 8 × 8-inch pan
- Parchment paper
- Large microwave-safe bowl
- Spoon or spatula
- Small bowl
- Pan cover
- Knife and cutting board
- Airtight storage container
Ingredients
- 20 ounces almond bark chopped
- 1 3.4-ounce package instant banana cream pudding mix
- 1 14-ounce can sweetened condensed milk
- 20 Nilla Wafer cookies
Instructions
- Line an 8 × 8-inch pan with parchment paper, leaving overhang for lifting.
- Break the Nilla Wafers into small pieces and set aside.
- Microwave the condensed milk on high for 1 minute, pausing every 20 seconds to stir. Heat until hot without boiling.
- Stir in the dry instant banana cream pudding mix until thoroughly combined.
- Add the chopped almond bark and stir to coat. Microwave on high in 20-second intervals, stirring after each, until melted and smooth.
- Spread the mixture evenly in the prepared pan.
- Scatter the wafer pieces over the top and gently press them into the surface.
- Cover and refrigerate for at least 4 hours, until firm.
- Lift out using the parchment, cut into small squares, and serve.
Notes
Substitution: White candy melts can replace the almond bark in the same amount.
Storage: Keep airtight for a few days at room temperature, up to 1 week in the refrigerator, or several months in the freezer. Exact room-temperature and freezer limits, and thawing instructions, were not provided.