Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
The sweetness of ripe bananas often brings back memories of lazy summer afternoons spent gathering in the kitchen. The moments when the air was filled with the scent of freshly baked goods were pure magic. Imagine thick, creamy fudge infused with that beloved banana flavor, paired with a delightful crunch of Nilla wafers. These Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch are as inviting as they sound, with a beautiful golden layer of crushed wafers that beckons you to take a bite.
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These fudgy squares remind me of family gatherings where sharing was the name of the game, and desserts were at the center of it all. Whether it’s a picnic, a holiday feast, or just a cozy night in, this no-bake dessert is an absolute showstopper. The best part? It comes together so quickly, making it a perfect solution for when that sweet tooth kicks in. Let’s get started on creating a treat that will have everyone coming back for seconds and thirds!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 15 minutes—perfect for last-minute cravings!
- Irresistible Flavor: Creamy, rich banana and chocolate meld together for a dreamy taste experience.
- Eye-Catching Appeal: The golden crispy top not only looks fun but adds a delightful texture!
- Flexible Serving: Ideal for parties, potlucks, or simply enjoying as an afternoon snack.
- Diet-Friendly Options: Easily make it gluten-free with suitable substitutes for Nilla wafers.
Ingredients You’ll Need
- 20 Ounces Almond Bark, chopped: This velvety chocolate adds the perfect sweet base. You can substitute with white chocolate or dark chocolate if preferred.
- 1 Box Banana Cream Pudding (3.4 ounces): This gives your fudge that classic banana taste; instant pudding works best for this recipe.
- 1 Can Sweetened Condensed Milk (14 ounces): It provides the rich, creamy texture. You can use evaporated milk if you want a lighter version.
- 20 Nilla Wafers: These iconic cookies create the signature crunch. Gluten-free vanilla wafers work well if you need a gluten-free option.
How to Make Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
Prepare the Pan: Begin by lining an 8×8-inch baking pan with parchment paper, making sure to leave some overhang for easy removal later. This simple step ensures no sticky mishaps occur while you’re trying to lift out your delicious creation!
Heat the Milk: Pour the sweetened condensed milk into a medium microwave-safe bowl. Microwave it in 20-second intervals, stirring in between until it’s hot. You want it warm but not boiling, about one minute should do the trick. This will help your pudding mix dissolve beautifully in the next step.
Whisk in Pudding: As soon as the condensed milk is warm, whisk in the banana pudding mix until everything is well combined and smooth. The aroma of banana fills the air as the mixture thickens slightly—it’s like a sweet hug for your taste buds!
Melt the Almond Bark: In another microwave-safe bowl, add your chopped almond bark. Heat it on high for about 3½ minutes, pausing every 30 seconds to stir. It should be melted and shiny but be cautious not to overheat it; burnt chocolate is never a good look. You’ll know it’s ready when it’s smooth and silky.
Combine Chocolate and Pudding: Quickly pour the pudding mixture into your melted almond bark, stirring fast to blend everything evenly. You’ll notice it beginning to thicken as you mix; this is when the magic happens!
Spread the Fudge: Take your rubber spatula and scoop the thick fudge into the prepared pan. Use the spatula to spread it evenly across the bottom, making sure to reach every corner for maximum chocolatey goodness.
Crush the Wafer Cookies: Place the Nilla wafers into a zip-lock bag and crush them using a rolling pin or the bottom of a mug—whatever is handy! You want them crushed but not fully powdered; small chunks are ideal for that crunch.
Add the Crunch: Sprinkle the crushed Nilla wafers generously over the top of your fudge. Gently press them down so they stick to the fudge, creating that irresistible crunch on top. Don’t be shy; the more crunch, the better!
Chill to Set: Cover your pan with plastic wrap or foil, then refrigerate overnight. It’s essential to let the fudge set completely so it’s easy to slice into squares. Patience is key—but oh, it will be worth the wait!
Slice and Serve: Once chilled and set, lift your fudge from the pan using the parchment overhang. Slice it into squares (I recommend using a sharp knife to make clean cuts), and get ready for the happy dance when you take that first bite. Enjoy, friends!
Storing & Reheating
To keep your Easy Banana Pudding Fudge Squares at their best, store them at room temperature for up to three days in an airtight container. For longer storage, refrigerate them, and they should stay fresh for up to a week. If you prefer, wrap them tightly and freeze for up to three months—just thaw them in the fridge when you’re ready to enjoy again. If you find them too firm after freezing, a quick microwave zap of about 10 seconds can bring back their creamy texture.
Chef’s Helpful Tips
- Avoid overdoing it when melting the almond bark; stop just as it gets shiny and smooth to prevent a lumpy texture.
- Ensure your sweetened condensed milk is nice and warm to help the pudding mix incorporate completely.
- Don’t skip the chilling time! It’s crucial for achieving a firm and sliceable fudge.
- Want to mix it up? Try adding some sliced bananas on top for an extra burst of flavor before chilling.
- For a more intense banana flavor, consider using banana extract alongside the pudding mix.
Your kitchen is about to fill with the delicious aroma of these heavenly Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch. They’re easy to whip up, visually appealing, and—most importantly—completely irresistible. So gather your ingredients, turn on some music, and let’s make this delightful treat together!
Recipe FAQs
Can I use other flavors of pudding?
Absolutely! While banana pudding brings a delicious flavor to this fudge, you can easily swap it out for vanilla or butterscotch for a different twist. Just remember to adjust the crushed wafer topping accordingly to match your chosen flavor!
How do I know when the fudge is set?
When the fudge feels firm to the touch and holds its shape after a gentle press, it’s ready to slice. If you want to be sure, leave it in the fridge overnight for the best results; this also enhances the flavor!
What should I do if my fudge is too soft?
If your fudge ends up too soft, don’t panic! Simply put it back in the fridge for a few more hours, or even overnight. If it’s still too soft to cut, consider adding a little more crushed wafer to help firm it up.
Can I make this fudge vegan?
Yes, you can! Look for dairy-free chocolate to substitute for the almond bark, and use coconut milk or a non-dairy sweetened condensed milk alternative. The banana pudding can similarly be made with a vegan-friendly mix!
More Desserts & Appetizers Recipes
- Valentine Peppermint Bark
- Oreo Balls (Valentine)
- Sugar Cookie Truffles
- Caramel Brownie Cheesecake Bliss
- Vegan Almond Croissant Cookies
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📖 Recipe Card
Easy Banana Pudding Fudge Squares with a Nilla Wafer Crunch
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These Easy Banana Pudding Fudge Squares are a delicious blend of creamy banana flavor and crunchy Nilla wafers, perfect for gatherings or simply satisfying your sweet tooth. Quick to prepare and irresistible, they are a delightful treat for any occasion.
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 baking pan with parchment paper.
- Heat the sweetened condensed milk in the microwave until warm.
- Whisk in the banana pudding mix until smooth.
- Melt the almond bark in the microwave until shiny and smooth.
- Combine the pudding mixture with the melted almond bark.
- Spread the fudge into the prepared pan evenly.
- Crush the Nilla wafers and sprinkle them over the fudge.
- Chill the fudge in the refrigerator overnight to set.
- Remove from pan, slice into squares, and serve.
Notes
Chilling time is essential for the fudge to set properly.
Substitute almond bark with dark chocolate for a richer flavor.
This recipe can be made gluten-free by using gluten-free wafers.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
