Ingredients for Jello Chocolate Pudding Fudge
- Semi Sweet Chocolate Baking Squares
- Margarine
- 1/4 cup water
- Chocolate Flavor Instant Pudding And Pie Filling Mix
- 2 cups powdered sugar
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How to Make Jello Chocolate Pudding Fudge
- In a large microwave-safe bowl, combine 8 ounces (4 squares) semi-sweet chocolate, 6 tablespoons (3 ounces) butter, and 1/4 cup water.
- Microwave on high for 2 minutes, or until butter is completely melted. Stir until smooth.
- Add 1 (3.4 ounce) package instant chocolate pudding mix.
- Stir until the pudding mix is thoroughly blended with the chocolate mixture.
- Gradually add 2 cups powdered sugar, 1 cup at a time, stirring until well combined after each addition. The mixture will be thick.
- Line an 8x8 inch baking pan with foil, leaving some overhang for easy removal.
- Press the pudding mixture evenly into the prepared pan.
- In a separate microwave-safe bowl, combine 8 ounces (4 squares) semi-sweet chocolate and 2 tablespoons (1 ounce) butter.
- Microwave on high for 1 1/2 minutes, or until butter is melted. Stir until chocolate is completely melted and smooth.
- Pour the melted chocolate over the pudding mixture and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Once firm, lift the fudge from the pan using the foil overhang. Cut into 24 (approximately 2-inch) squares.
- Store cut fudge between sheets of wax paper in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
175g
Fat
23g
Carbs
16g
