Ingredients
Ingredients
For the Crust
2 cups chocolate cookie crumbs
5 Tablespoons butter, melted
For the Banana Fudge
3 cups white chocolate chips
2 Tablespoons butter
1 can sweetened condensed milk (14 oz.)
1 box instant banana cream pudding mix (3.4 oz.)
1 jar marshmallow cream (7 oz.)
For the Topping
1/4 cup white chocolate chips, melted
1 4 cup colored sprinkles
Instructions
Preparation
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!
