Cookies and Cream Fudge

Cookies and Cream Fudge

Blogger Brooke McLay from Cheeky Kitchen turns everyone’s favorite flavor into the world’s easiest fudge!

Prep Time

05

Minutes

Total Time

1:05

Hr:Mins

Makes

16

pieces

1
bag (12 oz) white vanilla baking chips (2 cups)
1
container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 1/2
cups crushed creme-filled chocolate sandwich cookies (about 18 cookies)
  1. Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave white chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Stir in frosting and 1 cup of the crushed cookies. Spread in pan.
  2. Press remaining 1/2 cup crushed cookies in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by 4 rows.
Makes 16 pieces
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a chocolaty version of this recipe, substitute semisweet chocolate chips for the white chips.
Cookie swap! Try making this fudge with your favorite crushed cookie for personalized flavor.
When crushing the cookies, leave some in slightly larger chopped pieces for using on top, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.