This simple cookies and cream fudge recipe is only three ingredients and comes together in a matter of minutes! No one will ever know it was so easy!
Cookies and Cream Fudge. You know how I know it’s really really freaking good? I don’t even like white chocolate and I still ate (and ENJOYED!) half the batch. It’s another one of the cheater fudges that everyone will rave about and you can snicker to yourself over how simple it was.
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P.S. We made this recipe on our LIVE SHOW! Watch the recorded playback by clicking HERE!
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Cookies and Cream Fudge
Ingredients
- 12 ounces white chocolate chips
- 1 container classic white icing
- 20 double stuffed oreos
Instructions
- Melt chocolate chips on the stove top or in the microwave, stir in icing and cookie pieces.
- Pour fudge into a parchment lined loaf pan and refrigerate to set for one hour.
- Enjoy!
Notes
Nutrition
P.S. Are you like me and a little bit obsessed with fudge? Great! Then be sure to check out my Strawberry Dark Chocolate Fudge, Butterscotch Buttercream Fudge, and Three Ingredient Oreo Fudge!
You might also enjoy:
S’mores Fudge
Chocolate Oreo Fudge
Butterscotch Buttercream Fudge
originally published 02.21.12
Cookies and Cream Fudge Ingredients:
- 12 ounces white chocolate chips
- 1 container classic white icing
- 20 double stuffed oreos
Cookies and Cream Fudge Directions:
- Melt chocolate chips on the stove top or in the microwave, stir in icing and cookie pieces.
- Pour fudge into a parchment lined loaf pan and refrigerate to set for one hour.
- Enjoy!
Katie says
Yum!! This looks and sounds amazing. I must make this fudge asap!
Taylor Kunz says
We are making this…again! As if two pans weren't enough, now the kids (and hubby) want more… Haha, and no gifting to neighbors this time. Thanks, April. I'm a foodie that is really loving your page, love the hearty meals I can feed my giant crew, and will support your cooking book, gift it for the holidays (I wish it were a paperback or hardback), and buy more LuLaRoe (even though I swore I wouldn't to my hubby ever again). Thanks, April 🙂