Banana Cream Pie Fudge (Easy No-Bake Banana Pudding Fudge)
This easy Banana Cream Pie Fudge is a creamy, no-bake dessert made with white chocolate, banana pudding mix, and crunchy vanilla wafers. Inspired by classic Banana cream pie, this rich and smooth fudge is packed with nostalgic banana flavor and a soft, sliceable texture—perfect for parties, holidays, or quick make-ahead treats.
Servings 36 small fudge squares
Calories 125kcal
Cost $9 per batch
Equipment
- 8×8 inch square baking pan
- Parchment paper
- Medium saucepan
- Silicone spatula or wooden spoon
- measuring cups
- Measuring spoons
- Small bowl (for crust mixture)
- Microwave-safe bowl (optional, for melting butter or drizzle)
- Sharp knife (for slicing)
Ingredients
- 18 oz 510g high-quality white chocolate chips or chopped bars
- 1 14 oz / 396g can sweetened condensed milk
- 3 tbsp 25g instant banana pudding mix (dry, from a standard 3.4 oz box)
- ½ tsp vanilla extract
- ¼ tsp fine salt
- 1 cup 60–70g vanilla wafer cookies, broken into small chunks
- 1 tbsp 14g unsalted butter (optional, for smoother texture)
Instructions
Prepare the pan
- Line an 8x8-inch metal pan with parchment paper, leaving overhang for easy removal.
Melt the base
- In a microwave-safe bowl, combine white chocolate, sweetened condensed milk, and butter (if using).
- Microwave in 20–30 second intervals, stirring between each.
- 👉 Stop heating when mostly melted—residual heat will finish melting the chocolate.
Stir until smooth
- Stir gently and continuously until fully smooth, thick, and glossy. Avoid overheating or whipping air into the mixture.
Add flavoring
- While the mixture is warm, quickly whisk in the banana pudding mix, vanilla extract, and salt until fully smooth and lump-free.
Fold in wafers
- Gently fold in the vanilla wafer chunks just until evenly distributed (do not overmix or crush further).
Transfer and level
- Pour into the prepared pan and spread evenly. Lightly tap the pan to remove air bubbles.
Optional topping
- Sprinkle extra wafer chunks or drizzle melted white chocolate over the top for added texture and visual appeal.
Chill
- Refrigerate for 3–4 hours or overnight until fully set.
Slice and serve
- Lift the fudge out using the parchment overhang.
- Cut into small squares using a sharp knife, wiping between cuts for clean edges.
Notes
- Use high-quality white chocolate (not candy melts) for the best texture, smooth melting, and proper fudge setting.
- Measure chocolate by weight (18 oz / 510g) for consistent results—cup measurements can vary by brand.
- Melt the chocolate mixture slowly in short intervals and stop heating when mostly melted to prevent grainy or oily fudge.
- Add the instant banana pudding mix after melting and whisk quickly to avoid clumps and ensure a smooth texture.
- For the best banana cream pie flavor, use pudding mix from a standard 3.4 oz box—this gives a more authentic, creamy taste similar to Banana cream pie.
- Break vanilla wafers into small chunks, not fine crumbs, so the fudge has texture and a cookie “crust” feel.
- Line your pan with parchment paper and leave overhang—this makes removing and slicing the fudge much easier.
- Chill the fudge for at least 3–4 hours or overnight for clean slices and the best texture.
- Fudge will be firm when cold and softer at room temperature—this is normal for no-bake fudge recipes.
- For clean cuts, use a sharp knife and wipe between slices; slightly warming the knife can help.
- Cut into small squares—this is a rich, sweet dessert, and smaller portions improve the overall experience.
- Flavor deepens after chilling overnight, making this a great make-ahead dessert for parties or gifting.