Neapolitan Fudge

Layers of chocolate, vanilla, and strawberry make this Neapolitan Fudge a knockout treat when it comes to dessert!  Such an easy no bake dessert for any party!

Love this flavor combo? Make a batch of this easy Neapolitan Popcorn to go along with the fudge. They would be so pretty for baby showers and little girls parties.

Neapolitan Fudge

This pretty layered fudge will always have a sweet spot in my heart.

Years ago I entered this Neapolitan Fudge into a Duncan Hines Spring Bake-Off contest!   Imagine my surprise and pure delight when I got the email notifying me that my recipe had been chosen as one of the 10 winners!

We were at the movies when I opened my email. I think I just about knocked my husband over when I ran over to tell him that Duncan Hines had invited me to a  fun event for the bake-off winners, their blog program, and some trip giveaway winners. 

The first night of the event we had a big meet and greet with dinner and dessert.  Any guesses what they served us for dessert? The chefs made all the winning bake-off recipes for us to sample.

It was so exciting to see my fudge with a fun name tag on the winner's table.  This night seriously goes down in my books as one of the best days of blogging!

The next morning when we got off the bus we walked down a red carpet and found our "Sweet Star" and balloons.

The idea for this winning fudge actually started with my husband.  He is great at throwing out fun baking ideas for me to create.   I have to say this was one of my favorite ideas that he came up with when we were thinking of something to make for the bake-off.

As I was thinking about different fudge recipes I have made, this Twix Fudge came to mind. The cookie crust was such a great addition, so I decided to add an Oreo cookie crust to the strawberry and vanilla fudge layers.

It truly made this one of the best fudge recipes I have ever had.

What You'll Need

• Crust - Oreo cookies, butter
• Vanilla Fudge - white chocolate chips, butter, sweetened condensed milk, marshmallow cream
• Strawberry Fudge - white chocolate chips, butter, sweetened condensed milk, marshmallow cream, strawberry extract, pink gel color

Originally, this Neapolitan Fudge used the Duncan Hines frosting creations. Since those have been discontinued, we like to use strawberry extract to flavor the strawberry fudge layer. A little bit of pink food coloring adds the fun color.

How to make Neapolitan Fudge

Step One: Oreo Crust

1. Mix together cookie crumbs and butter.
2. Press into the bottom of a pan that has been lined with foil or parchment paper.

Step Two: Vanilla Fudge

1. Place white chocolate chips, butter, and sweetened condensed milk in a pan over low heat. Stir until melted and creamy.
2. Add marshmallow cream and stir again.
3. Pour onto the prepared crust and spread out evenly.
4. Refrigerate the fudge for 30 minutes.

Step Three: Strawberry Fudge

1. Add more white chips, butter, and sweetened condensed milk to a pan over low heat. Stir until melted and creamy.
2. Add marshmallow cream and strawberry extract and stir again.
3. Pour on top of the vanilla fudge layer and spread out evenly.
4. Refrigerate the fudge for at least 4 hours or until completely set before cutting into squares.

More easy fudge recipes you may like:

This Banana Cream Fudge gets its fun flavor from a surprise ingredient.  Adding chocolate and sprinkles give it a fun party look that will get smiles.

A cookie crust and white chocolate drizzles makes this Strawberry Shortcake Fudge a fun no bake dessert!

Drizzles of caramel and nuts make each square of this Turtle Fudge so amazing.

Layers of chocolate and coffee make this Cappuccino Fudge a delicious treat to make for holiday treat trays.

Two layers of fudge and cookie chunks make this Mint Chocolate Cookies and Cream Fudge hard to resist.

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Recipe

Neapolitan Fudge Recipe

Yield: 36 pieces of fudge

Prep Time: 30 minutes

Total Time: 30 minutes

Layers of chocolate, vanilla, and strawberry make this Neapolitan Fudge a knockout treat when it comes to dessert!  Such an easy no bake dessert for any party!

Print

Ingredients

For the Chocolate Crust

• 2 cups Oreo cookie crumbs
• 6 tablespoons unsalted butter, melted

For the Vanilla Fudge

• 1 ½ cups white chocolate chips
• 1 tablespoon unsalted butter
• ½ cup + 2 tablespoons sweetened condensed milk
• ¾ cup marshmallow cream

For the Strawberry Fudge

• 1 ½ cups white chocolate chips
• 1 tablespoon unsalted butter
• ½ cup + 2 tablespoons sweetened condensed milk
• ¾ cup marshmallow cream
• 1 ½ teaspoons strawberry extract
• pink gel food coloring

Instructions

1. Combine the cookie crumbs and melted butter. Press into the bottom of an 8x8 pan that has been lined with parchment paper. Set aside.
2. In a saucepan combine the white chocolate chips, butter, and sweetened condensed milk for the vanilla layer. Stir over medium low heat until melted and creamy.
3. Stir in the marshmallow cream. Pour over the crust in the prepared pan. Refrigerate 20 minutes.
4. In another saucepan combine the white chocolate chips, butter, and sweetened condensed milk for the strawberry layer. Stir over medium low heat until melted and creamy.
5. Stir in the extract and the marshmallow cream. Add a little bit of food coloring and stir until you get the desired color. Gently pour over the vanilla layer.
6. Refrigerate 4 hours or until completely set. (It can also sit on the counter until set.) Cut into 36 small squares. Store at room temperature in a loosely covered container.

Notes

*This recipe originally used 1 packet Duncan Hines Strawberry Shortcake Frosting Creation. That product has been discontinued, and the recipe has been modified.

Nutrition Information:

Yield: 72 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 28mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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*This Neapolitan Fudge was first published on October 2, 2013. The photos and post were updated and republished on February 9, 2020.