Pumpkin Cookies and Cream Fudge
Pumpkin Cookies and Cream Fudge might be a good recipe to expand your dessert collection. This recipe serves 36. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 174 calories. For 35 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 1665 people were impressed by this recipe. This recipe from Inside BruCrew Life requires butter, white chocolate chips, oreo cookie, and pudding spice. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is rather bad. Try Cookies and Cream Fudge Swirl Ice Cream, Fudge Striped Pumpkin Peanut Butter Cookies, and Cookies ‘n Cream Fudge for similar recipes.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
2 Tablespoons butter
1 cup marshmallow cream
2 cups Oreo cookie chunks
1 box instant pumpkin spice pudding
1 can sweetened condensed milk (14 oz.)
3 cups white chocolate chips
Equipment:
sauce pan
baking paper
knife
frying pan
Cooking instruction summary:
In a large saucepan stir together the white chips, butter, and sweetened condensed milk. Heat over low-medium heat until melted and creamy. Add the box of instant pudding and cook for 1-2 minutes, stirring constantly. Add the marshmallow cream and stir until melted and creamy.Gently stir in the cookie chunks, being careful to not crush them. Pour the hot fudge into an 8x8 pan that has been lined with parchment paper. Refrigerate until set, about 3-4 hours.Lift the paper and fudge out of the pan and cut into 36 squares using a hot knife. Let the fudge come to room temperature before putting away. Store in a loosely sealed container on the counter.
Step by step:
1. In a large saucepan stir together the white chips, butter, and sweetened condensed milk.
2. Heat over low-medium heat until melted and creamy.
3. Add the box of instant pudding and cook for 1-2 minutes, stirring constantly.
4. Add the marshmallow cream and stir until melted and creamy.Gently stir in the cookie chunks, being careful to not crush them.
5. Pour the hot fudge into an 8x8 pan that has been lined with parchment paper. Refrigerate until set, about 3-4 hours.Lift the paper and fudge out of the pan and cut into 36 squares using a hot knife.
6. Let the fudge come to room temperature before putting away. Store in a loosely sealed container on the counter.
Nutrition Information:
covered percent of daily need
