Banana Pudding Fudge Recipes

Steps:

• Combine first 3 ingredients in a large saucepan.
• Whisk in milk, half-and-half, and egg yolks.
• Cook over medium heat, whisking constantly, until smooth and thickened.
• Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.
• Reserve 14 wafers.
• Arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish.
• Slice 2 bananas, and layer over wafers.
• Top with one-third of pudding mixture.
• Repeat layers twice and arrange reserved wafers on top.
• Beat egg whites at high speed with an electric mixer until soft peaks form.
• Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Fold in 1/2 teaspoon vanilla.
• Spread meringue over pudding, sealing to edge of dish.
• Bake at 325° for 25 minutes or until golden.

Steps:

• In medium saucepan stir pudding mix and milk.
• Add margarine and bring just to boil over low heat stirring constantly.
• Remove from heat: quickly stir in sugar blending well.
• Add nuts and pour into greased 9 x 5-inch loaf pan.
• Chill 30 minutes then cut into pieces.

Steps:

• Combine the cookie crumbs and melted butter. Firmly press the mixture into an 8x8 pan that has been lined with parchment paper. Set aside. In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir over medium heat until melted and smooth. Add the pudding mix and stir 1-2 minutes longer. Spoon in the marshmallow cream and stir until melted and smooth again. Pour the fudge mixture onto the prepared crust. Refrigerate a few hours or until hard. Remove the fudge from the pan and cut into 42 small squares. Drizzle with melted white chocolate and top with sprinkles. Store in a loosely sealed container for 4-5 days. No refrigeration needed. Notes This can also be made in a 9x13 pan, but I would double the crust if you do that. The squares will be a lot shorter that way too. Easy banana fudge with chocolate cookie crust and sprinkles for a fun flair!