Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with cranberries; press into fudge to secure.
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
The last cup of powdered sugar can be hard to stir in. Feel free to use clean hands to "knead" it in until smooth.
Store cut-up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
Peppermint Fudge Bites
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, adding 1/2 tsp. peppermint extract to melted chocolate with the sugar and substituting crème de menthe baking chips for the dried cranberries.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.