NEAPOLITAN FUDGE

Neapolitan Fudge image

If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. It makes a great addition to any candy platter. -Faith Leonard, Delbarton, West Virginia

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6-1/2 pounds (117 pieces).

Number Of Ingredients 15

Previous Next

Ingredients

1-1/2 teaspoons butter
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces milk chocolate, melted and cooled
VANILLA LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon vanilla extract
RASPBERRY LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon raspberry extract
8 to 10 drops red food coloring, optional

Steps:

Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 10 minutes., For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes., For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 20mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.