Cheesecake Fudge
Ingredients
9 Graham Cracker squares
3 cups white chocolate chips
1 tablespoon butter
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1 1/2 cups marshmallow Fluff
1 (3.4-oz) package instant cheesecake pudding mix
Instructions
Prepare the Pan: Line an 8×8 or 9×9 inch baking pan with parchment paper. Grease with cooking spray and arrange graham crackers to cover the bottom, cutting to fit if necessary.
Melt Chocolate Mixture: In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla, and salt. Stir continuously until the mixture is melted and smooth.
Add Pudding and Fluff: Reduce heat to medium-low. Stir in the pudding mix until dissolved, then turn off the heat. Add marshmallow fluff, stirring until completely melted and blended. Pour this over the graham cracker layer.
Chill: Refrigerate the fudge for about 3 hours or until set. Cut into small squares for serving.