Add the dry pudding mix and stir 1-2 minutes longer to help dissolve the powder.
Spoon in the marshmallow cream and stir until melted and smooth again.
Pour the banana fudge mixture onto the prepared crust. Set aside.
Place the white chocolate chips, butter, and sweetened condensed milk in a small pan. Heat over low-medium heat until melted and smooth.
Slowly pour on top of the banana fudge layer. Spread out carefully. Sprinkle with crumbled cookie pieces. Let set completely before cutting into squares.
FAQ’S
WHAT SIZE PAN DO YOU USE FOR FUDGE?
It depends on how much fudge you are making. Use a 9×13 pan for a large batch of fudge and an 8×8 pan for a smaller amount of fudge.
CAN FUDGE BE MADE AHEAD OF TIME?
Yes, this is a great treat to make 1-2 days ahead of time because it needs time to set up completely before you cut it.
CAN YOU FREEZE FUDGE?
Yes, fudge can be frozen. Make sure to wrap it tightly in a few layers of saran wrap and foil before putting it in the freezer.
RECIPE TIPS
Line your pan with foil or parchment paper, so you can lift the whole block out easily for cutting.
Use a food processor to crush the cookies into fine crumbs. You can also use a plastic bag, a rolling pin, and some muscles to crush them.
Heat the ingredients over low heat to avoid scorching and ruining your chocolate.
Once you add the pudding mix make sure you continue to stir it over heat for a few minutes. This helps to dissolve the fudge a little better. It may still have just a little bit of grittiness to it.
Let the fudge chill and set completely before cutting into squares. Want it to set faster? Refrigerate it a few hours.
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