Ingredients

The following ingredients have 49 Servings
  • 1 package red velvet sandwich cookies crushed fine
  • 5 tablespoons melted butter
  • 16 1/2 Jet-Puffed Jumbo Red Velvet Cupcake Marshmallows
  • 2 blocks Bakers Premium White Chocolate (8 oz , chopped well)
  • 1 1/2 cups Bakers Premium White Chocolate Chips
  • 1 10 oz bag Red Velvet melting chocolate
  • 1 can sweetened condensed milk
  • 2 tablespoons butter
  • 1 3.4 oz. box JELL-O Vanilla instant pudding
  • 2 tablespoons reserved cookie crumbs
  • red melting chocolate
  • sprinkles

Instruction

  • Mix the crumbs with the butter and remove 2 tablespoons to use as a topping.
  • Press crumbs into an 8 x 8-inch baking pan that has been lined with parchment paper.
  • In a saucepan melt the Jet-Puffed Jumbo Red Velvet Cupcake Marshmallows over low heat.
  • Add the Bakers Premium White Chocolate, the Bakers Premium White Chocolate Chips, the condensed milk and butter to the pot.
  • Stir constantly over medium-low heat until all of the chocolate is melted.
  • Add the JELL-O Vanilla Instant pudding to the pot and stir until it is completely incorporated with the mixture.
  • Pour mixture over the crust. If large air bubbles form use a toothpick to pierce them.
  • Sprinkle the reserved cookie crumbs over the top.
  • Allow to harden overnight before cutting into about 49 one inch squares.
  • Optional: Melt about 1/4 cup of red melting choclate in a plastic sandwich bag. Snip the end off and drizzle the chocolate over the top of the red velvet fudge pieces. Sprinkle the top immediately with sprinkles.