Oreo Cheesecake Fudge Recipe
If you do not make the crust recipe above, simply prepare this recipe below and pour into foil lined 8" pan (round or square is your choice)
I used Sugar Free Jell-O so my boxes were 1 ounce each! The normal weight of a normal box of Jell-O instant pudding is more like 3 ounces! So just pay attention to what you are buying!
  • White Chocolate Chips 3 cups (500g)
  • Unsalted Butter 1½ tablespoons (21g)
  • Sweetened Condensed Milk 1 cup (315g)
  • Salt ¾ teaspoon
  • Mini Marshmallows 2 cups (196g)
  • Jell-O Instant pudding Mix CHEESECAKE FLAVOR~3~ 1ounce boxes of SUGAR FREE
  • Oreo Cookies 8
  1. In a 6Qt heavy bottom sauce pot combine the white chocolate chips, sweetened condensed milk, butter, salt and the dry pudding mix
  2. Heat over medium to high stirring constantly to melt evenly
  3. Once it is all melted and smooth, add the mini marshmallows
  4. Stir to melt
  5. Add the crushed Oreos and mix well.
  6. Pour hot fudge into prepared crust or if omitting the crust, pour directly into the foil lined pan.
  7. Cool completely then refrigerate at least 2 hours or overnight.
  8. Cut into desired portions
Fudge does not need to be refrigerated.

Store at room temperature in an airtight container for up to 2 weeks

You may store it in the refrigerator for up to 2 months wrapped well to avoid drying out
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/oreo-cheesecake-fudge/