Pumpkin Cookies and Cream Fudge

By srumbel

Cookies and cream fudge gets a fun fall twist by adding pumpkin pudding to the hot fudge.

from insidebrucrewlife

Ingredients

• 3 cups white chocolate chips
• 2 Tablespoons butter
• 1 can sweetened condensed milk (14 oz.)
• 1 box instant pumpkin spice pudding
• 1 cup marshmallow cream
• 2 cups Oreo cookie chunks

Preparation

Step 1

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.
Notes

If you can't find the pumpkin pudding, try adding 1-2 teaspoons pumpkin pie spice to a white chocolate pudding mix.