This Banana Pudding Fudge combines creamy banana cream pudding with sweetened condensed milk and rich almond bark to create a luscious, no-bake treat topped with crunchy crushed Nilla wafers. It's a quick and easy dessert perfect for satisfying your sweet tooth with a nostalgic banana pudding flavor in a fudge form.
Total Time:12 hours 20 minutes
Yield:16 servings
Ingredients
Main Ingredients
20 ounces almond bark, chopped
1 box banana cream pudding (3.4 ounces)
1 can sweetened condensed milk (14 ounces)
20 Nilla wafers
Instructions
Prepare the Pan: Line an 8×8 inch pan with parchment paper, leaving extra paper hanging over the sides for easy removal later. Set the pan aside.
Heat Sweetened Condensed Milk: Pour the sweetened condensed milk into a medium microwave-safe bowl. Microwave on high for 1 minute, stirring every 20 seconds. The milk should be hot but not boiling.
Mix Pudding: Stir the banana cream pudding mix into the hot sweetened condensed milk until completely combined and smooth.
Prepare Almond Bark: Place the chopped almond bark into another medium microwave-safe bowl.
Melt Almond Bark: Microwave the almond bark on high for 3 minutes and 30 seconds, stirring every 30 seconds until the chocolate is smooth and fully melted. Avoid overheating or burning.
Combine Mixtures: Quickly stir the banana pudding mixture into the melted almond bark while it is still warm to ensure everything blends before the chocolate thickens.
Pour Into Pan: Immediately pour the combined mixture into the prepared pan and spread it out evenly using a rubber spatula or similar tool.
Crush Nilla Wafers: Place the Nilla wafers in a sealed bag and crush them using a heavy object like the bottom of a coffee cup until they are in small pieces.
Top Fudge: Sprinkle the crushed Nilla wafers evenly over the fudge and gently press them down with your hands so they adhere better.
Refrigerate and Set: Cover the fudge and refrigerate overnight to allow it to fully set and firm up.
Serve: Once set, lift the fudge from the pan using the parchment paper overhang, slice into desired pieces, and enjoy your banana pudding fudge.
Notes
Make sure the sweetened condensed milk is hot enough to dissolve the pudding mix but not boiling to prevent curdling.
Stir the almond bark frequently while microwaving to avoid burning and achieve a smooth melt.
Work quickly after mixing pudding and chocolate as the mixture will thicken fast when cooling.
Use a sturdy bag or container to crush the Nilla wafers evenly without making dust.
For easier cutting, allow the fudge to chill fully overnight.
This fudge is best stored covered in the refrigerator for up to 5 days.
