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Square pieces of pale yellow Banana Pudding Fudge arranged on a light wood background, featuring a smooth matte finish.

Banana Pudding Fudge: The Ultimate Creamy Southern-Inspired Treat

A decadent, no-bake Banana Pudding Fudge featuring a pale yellow creamy base, topped with whole mini vanilla wafers and sandy crumbs for a perfect professional-grade matte finish and clean-cut edges.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 36 squares
Course: Confection, Dessert
Cuisine: American, Southern
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups White Chocolate Chips approx 525g, high quality
  • 1 can Sweetened Condensed Milk 14oz / 397g
  • 1 package Instant Banana Pudding Mix 3.4oz / 96g
  • 2 tbsp Unsalted Butter 28g
  • 1 tsp Vanilla Extract 5ml
  • 1/4 tsp Fine Sea Salt 1.5g
  • 36 pieces Mini Vanilla Wafers Whole, for topping
  • 1/2 cup Crushed Vanilla Wafer Crumbs 60g, sandy texture

Equipment

  • 1 8x8-inch Square Baking Pan Line with parchment paper
  • 1 Heavy-Bottomed Saucepan
  • 1 Offset spatula For smoothing the top

Method
 

Preparation
  1. Line an 8x8 inch baking pan with parchment paper, ensuring an overhang for easy lifting later.
Cooking
  1. In a saucepan over low heat, stir white chocolate chips, condensed milk, and butter until smooth and melted.
  2. Whisk in the instant banana pudding mix and salt until the mixture is a uniform pale yellow and thickened. Stir in vanilla.
Assembly
  1. Pour into the pan and smooth with an offset spatula. Tap to remove air bubbles.
  2. Arrange whole mini vanilla wafers in a 6x6 grid. Sprinkle crushed wafer crumbs evenly over the surface.
Set and Cut
  1. Refrigerate for at least 4 hours until the fudge has a matte, dense finish.
  2. Lift from pan and cut into squares using a hot, dry knife for sharp edges.

Notes

Use a warm knife to achieve the sharp, clean edges shown in the photos.
Ensure you use 'Instant' pudding mix, not 'Cook and Serve' for proper setting.