Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
2
Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.
3
Microwave semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.
Kitchen Tips
Tip 1
Chocolate-Banana Fudge
Prepare as directed, using JELL-O Banana Cream Flavor Instant Pudding and substituting chopped banana chips for the pistachios.
Tip 2
Storage Know-How
Store cut-up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 130mg
6%
Total Carbohydrates 31g
11%
Dietary Fiber 0g
0%
Sugars 28g
56%
Protein 1g
2%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.