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Cookies and Cream Fudge

"If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLE® TOLL HOUSE® Premier White Morsels, marshmallow creme and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX."
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1 h 11 m servings 286 cals
Original recipe yields 24 servings

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  1. Line 9-inch-square baking pan with foil.
  2. Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
  3. Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Nutrition Facts

Per Serving: 286 calories; 11.2 g fat; 44.7 g carbohydrates; 1.8 g protein; 17 mg cholesterol; 98 mg sodium. Full nutrition

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Read all reviews 5
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There is a boxed mix in the grocery stores that has this dessert in prepackaged pre measured form - you even get a pan for it. The grocery store version is more like candy than fudge but it is ...

I rated this based on the original recipe, which was good but way too sweet. I reduced the sugar to 2 cups and it turned out great. It literally tasted like the ice cream.

I had never made fudge before and was very nervous, but this recipes is super easy and delicious! I brought it to work and everyone loved it! It is creamy and not dry like fudge can be.

This is delicious! My husband is an ice-cream guy and he especially loves it. Very creamy and yummy. Easy to make too!

This is REALLY too sweet. Cut back on the sugar.