This 4 ingredient banana fudge recipe is the best of both worlds. It has all of the creamy banana flavors you would expect and even some vanilla wafers. It is a fun and unexpected way to make fudge!
We love a good mash-up around here. Especially if that mash-up is super simple to make.
While making a classic fudge recipe, like fantasy fudge is always fun. Sometimes, we need something easier.
That is why we have things like 2 ingredient vanilla fudge or 3 ingredient Oreo fudge. They literally only take a couple of minutes to put together and you don’t need a candy thermometer.
This recipe is taking that idea one step further. With only four ingredients you are getting all of the flavors of an iconic dessert, southern banana pudding.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
That is a combination you are not going to want to miss!
Recipe Notes From Carlee:
- It’s not 100% necessary, but I like to line my pan with foil or parchment paper. That way I can lift the whole block of fudge out to make cutting it easier.
- Crush the cookies before you make the fudge. That way you can push them into the top in while the fudge is still warm.
- Stirring the banana pudding mix into warmed up sweetened condensed milk helps it to dissolve better. If you skip this step, the texture may be a bit gritty.
- You can make the fudge in a saucepan over low heat if you don’t want to use the microwave.
Storage
You can keep the banana fudge at room temperature in an air-tight container for 3-4 days. The fridge will keep it good for up to a week or you can freeze your fudge to keep it good for several months.
Banana Pudding Fudge
Ingredients
- 20 ounces Almond Bark chopped
- 3.4 ounces Instant banana cream pudding mix
- 14 ounces sweetened condensed milk
- 20 Nilla Wafer cookies
Instructions
- Place the 20 ounces Almond Bark in a baggie and crush them using a heavy object, such as the bottom of a coffee cup or a rolling pin. It is okay to have a few chunks, but they should be mostly small bits. Set aside.
- Line an 8×8 pan with parchment paper, leaving extra on the sides for easy lifting. Set aside.
- Pour the 14 ounces sweetened condensed milk in a medium, microwave-safe bowl. Warm it in the microwave for 1 minute on full power, stopping every 20 seconds to stir. It should be hot, but not boiling.
- Add the 3.4 ounces Instant banana cream pudding mix to the hot sweetened condensed milk and stir until fully combined.
- In a separate medium bowl, add the chopped 20 ounces Almond Bark.
- Put the almond bark in another microwave safe bowl. Cook on high, in 30 second bursts, until the bark is nice and smooth when stirred. Do not overcook.
- Add the pudding mixture to the melted bark. Stir fast and well as it will start to cool and stiffen.
- Once mixed well, scoop into the prepared pan and smooth into an even layer.
- Sprinkle the crushed cookies over the top of the fudge and use your hands to lightly press down on the crumbs so they adhere to the fudge better.
- Cover the fudge and place in the fridge to set, at least 4 hours.
- Cut set fudge into squares and enjoy!
Notes
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
More Banana Recipes To Try
Get social!
Recipes in your inbox
Fudge is such a fun treat. It’s something I always make around the holidays. This banana pudding one looks and sounds so good!
Thank you! You’ll have to give it a try!
I’m always looking new fudge flavors and boy does this one sound delicious, yet looks pretty simple to make. Thank you for sharing.
I hope you enjoy it!