Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
There’s something undeniably comforting about the combination of banana and vanilla, especially when it comes in the form of Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch. Imagine biting into a rich, creamy fudge filled with the classic flavors of banana pudding, perfectly complemented by the irresistible crunch of Nilla Wafers on top. Each bite is like a trip back to childhood, evoking memories of warm afternoons enjoying sweet treats.
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What makes this fudge truly special is its ease; with just a handful of ingredients and minimal effort, you can whip up something that looks and tastes like a gourmet dessert. Perfect for gatherings, this fudge is a crowd-pleaser that will have everyone asking for your secret recipe. So get ready to impress your friends and family—this recipe is one you’ll keep coming back to!
Why You’ll Love This Recipe
- Simple & Quick: Requires just 10 minutes of prep and overnight chilling.
- Irresistible Flavor: A delightful mix of creamy banana and sweet vanilla that’s hard to resist.
- Eye-Catching Appeal: Beautifully layered and topped with crushed Nilla Wafers for a fun look.
- Flexible Serving: Enjoy as a sweet treat, dessert at dinner, or an afternoon snack.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free Nilla Wafers.
Ingredients You’ll Need
- 20 ounces almond bark, chopped: This forms the fudgy base, providing sweetness and smooth texture. White chocolate chips can work as a substitute.
- 1 box banana cream pudding (3.4 ounces): Essential for that nostalgic banana flavor. If you want a different twist, try butterscotch pudding.
- 1 can sweetened condensed milk (14 ounces): Adds a creamy richness that helps the fudge set perfectly. Evaporated milk can be used in a pinch but will alter the texture slightly.
- 20 Nilla Wafers: Provides a delightful crunch on top, bringing a classic touch to the fudge. Feel free to use any similar vanilla wafer cookies if you cannot find Nilla Wafers.
How to Make Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
Prepare the Pan: Line an 8×8-inch pan with parchment paper, allowing some extra to hang over the edges. This will make it easier to lift out the fudge once it’s set.
Heat the Condensed Milk: Pour the 14-ounce can of sweetened condensed milk into a medium microwave-safe bowl. Microwave it in 20-second intervals for about 1 minute, stirring each time until it’s hot but not boiling.
Mix in the Pudding: Whisk in the 3.4 ounces of banana cream pudding mix until the mixture is smooth and fully combined. This adds richness and the signature banana flavor to the fudge.
Melt the Almond Bark: In another microwave-safe bowl, add 20 ounces of chopped almond bark. Microwave on high for approximately 3½ minutes, stirring every 30 seconds until the chocolate is melted and smooth. It’s crucial not to overheat it, as this can cause the chocolate to seize.
Combine Mixtures: Quickly stir the pudding mixture into the melted chocolate until fully blended. It’s essential to work fast here, as the mixture will start to thicken once combined.
Spread the Fudge: Use a rubber spatula to spread the fudge evenly into the prepared pan. Take your time to get an even layer for a beautiful presentation.
Crush the Nilla Wafers: Place 20 Nilla Wafers in a small bag and crush them using a rolling pin or even the bottom of a mug. Aim for a mix of chunky pieces and fine crumbs for varied texture.
Top with Crushed Wafers: Sprinkle the crushed Nilla Wafers evenly over the top of the fudge, gently pressing down so they adhere well to the fudge surface.
Chill Overnight: Cover the pan with plastic wrap and refrigerate overnight to let the fudge set completely. Patience is key here, as this will ensure perfect cuts.
Slice and Serve: Once chilled, lift the fudge out of the pan using the parchment paper overhang. Slice it into squares and enjoy this delectable treat!
Storing & Reheating
Store any leftover fudge at room temperature in an airtight container for up to a week. For longer preservation, refrigerate it in a tightly sealed container for up to two weeks. If you’d like to freeze it, wrap the squares tightly in plastic wrap and keep them in a freezer-safe bag for a maximum of three months. To refresh the texture, let it sit at room temperature for 10 minutes before enjoying.
Chef’s Helpful Tips
- Avoid overheating the almond bark as it can become grainy; a careful melting approach will keep it smooth.
- To make cutting easier, warm your knife under hot water and dry it before slicing through the fudge.
- For added flavor, consider a sprinkle of sea salt on top of the fudge before chilling.
- If you want extra decadence, fold in some mini marshmallows or chopped nuts into the fudge mixture before setting.
Each bite of these Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch combines sweetness, smoothness, and a playful crunch. Don’t hesitate to adjust the recipe or add your personal flair; this dish is all about creativity and enjoyment!
Recipe FAQs
Can I use other pudding flavors?
Absolutely! While banana cream pudding gives that classic flavor, butterscotch, vanilla, or even chocolate can be great substitutes.
How long does the fudge need to set?
For the best results, let the fudge chill for at least 8 hours or overnight. This ensures it firms up nicely, making it easier to cut and serving well.
Can I freeze the fudge?
Yes! Wrap it tightly in plastic wrap and store it in a freezer-safe bag. It can be frozen for up to three months. Just thaw it at room temperature before serving.
Any alternatives for almond bark?
If you don’t have almond bark, you can substitute it with white chocolate chips. Just make sure to melt them carefully to avoid clumping.
With all its delightful flavors and easy preparation, this fudge is sure to become a favorite in your kitchen. So gather your ingredients, roll up your sleeves, and indulge in this scrumptious treat! Enjoy those simple moments and smiles shared around the table.
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📖 Recipe Card
Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
- Prep Time: 10 minutes
- Cook Time: 515 minutes
- Total Time: 8 hours 45 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Description
Savor the flavor of Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch. This delectable dessert combines creamy banana pudding and rich almond bark, topped with a crunchy Nilla wafer finish. Perfect for gatherings or as a sweet treat at home!
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
- Line an 8×8-inch pan with parchment paper, leaving some extra hanging over the sides for easy lifting.
- Pour the sweetened condensed milk into a medium microwave-safe bowl and heat in 20-second intervals until hot but not boiling, about 1 minute, stirring each time.
- Whisk in the banana pudding mix until smooth and fully combined.
- In another microwave-safe bowl, add the chopped almond bark.
- Microwave on high for about 3½ minutes, stirring every 30 seconds until the chocolate is melted and smooth; avoid overheating.
- Quickly stir the pudding mixture into the melted chocolate until fully blended, working fast as it thickens.
- Spread the fudge evenly into the prepared pan with a rubber spatula.
- Crush the Nilla wafers in a small bag using a rolling pin or mug.
- Sprinkle the crushed wafers evenly over the fudge top, gently pressing them down to stick.
- Cover and refrigerate overnight to set completely.
- Lift the fudge from the pan, slice into squares, and enjoy!
Notes
Make sure not to overheat the almond bark in the microwave to prevent it from seizing up.
For a stronger banana flavor, consider adding a ripe banana puree into the fudge mixture.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
