Steps:
- Combine the cookie crumbs and melted butter. Firmly press the mixture into an 8x8 pan that has been lined with parchment paper. Set aside. In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir over medium heat until melted and smooth. Add the pudding mix and stir 1-2 minutes longer. Spoon in the marshmallow cream and stir until melted and smooth again. Pour the fudge mixture onto the prepared crust. Refrigerate a few hours or until hard. Remove the fudge from the pan and cut into 42 small squares. Drizzle with melted white chocolate and top with sprinkles. Store in a loosely sealed container for 4-5 days. No refrigeration needed. Notes This can also be made in a 9x13 pan, but I would double the crust if you do that. The squares will be a lot shorter that way too. Easy banana fudge with chocolate cookie crust and sprinkles for a fun flair!
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