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Cheesecake Fudge Recipe

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This recipe for Cheesecake Fudge is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream
1-3/4 ounce instant cheesecake pudding mix
1 cup pecans, chopped
Directions:
Directions:
Preheat oven to 425 degrees.
Line a 8x8 inch baking dish with oil.
Arrange saltines in an even layer on the bottom of the baking dish.
In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
Cook for 2 minutes
Remove from heat and stir in condensed milk
Pour over crackers
Bake 10 minutes
Set aside and make fudge topping.
Cheesecake Fudge:
In a medium saucepan combine the white chocolate chips, butter, salt, and condensed milk; heat until melted and smooth.
Add the marshmallow; stir until melted and smooth.
Pour hot fudge over filling. Smooth using an off set spatula.
Sprinkle pecans, press down with palm of your hand.
Refrigerate until set.

 

 

 

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