Ingredients
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- 1 box (3.4 oz) instant vanilla pudding mix
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed pineapple, well-drained
- 8–10 maraschino cherries, halved and patted dry
Instructions
- Prepare the Baking Dish: Line an 8×8-inch baking dish with parchment paper and lightly grease it.
- Melt the Fudge Base: In a saucepan over low heat, melt white chocolate chips, condensed milk, and butter, stirring until smooth.
- Mix Ingredients: Remove from heat and stir in the vanilla pudding mix, powdered sugar, and vanilla extract until well combined.
- Add the Fruit: Gently fold in drained crushed pineapple and maraschino cherries.
- Set the Fudge: Pour mixture into the prepared dish and smooth the top. Refrigerate for at least 4 hours, or until firm.
- Slice & Serve: Once set, cut into squares and serve chilled.
Notes
- Add crunch: Stir in ½ cup chopped pecans or walnuts.
- Tropical twist: Mix in ½ tsp coconut extract or top with shredded coconut.
- Storage: Refrigerate for up to 1 week or freeze for up to 2 months.
- Prevent stickiness: Line the dish with parchment paper for easy removal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
