Averie Cooks

-1 Line an 8×8-inch or 9×9-inch baking pan with aluminum foil and spray with cooking spray; set aside. Note – I made the fudge in an 8×8-inch pan and it’s very thick/tall. For fudge that’s not as thick, use a 9×9-inch pan which is what I’ll do next time.
-1 Crust
-1 To the canister of a food processor fitted with the S-blade, add the Oreos and mix on high speed until you have fine cookie crumbs.
-1 Add the butter and mix on high speed until combined.
-1 Turn crumbs out into prepared pan and hard-pack them with a spatula to form and even crust layer; set aside. Optionally, bake in a 350F oven for 10 minutes to help crust set better and not be as crumbly as the no-bake method.
-1 Filling
-1 To a large, saucepan add the white chocolate chips, sweetened condensed milk, butter, and cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth; stir nearly constantly and be patient because white chocolate chips can be resistant to melting.
-1 Add the pudding mix and stir until combined.
-1 Turn the heat to low, add the marshmallow creme, and stir continuously to combine, about 1 minute (your shoulder will be burning because mixture is very thick). Remove from the heat and immediately pour the mixture over the prepared crust.
-1 Topping
-1 Top with sprinkles and place pan in the fridge to set up, at least 2 hours or until set and firm. Fudge needs to be refrigerated and will keep airtight in the fridge for up to 1 week or in the freezer for up to 2 months.