Banana Split Fudge

This easy Banana Split Fudge is packed with pineapple, cherry, banana, and chocolate. No candy thermometer needed for this candy recipe.

This fudge recipe was originally published in July 2014. I updated the recipe notes and added new images in July 2026.

Aimee’s Recipe Notes

Banana splits are delicious but not the easiest dessert to serve to a crowd. Not to mention the mess, the melting ice cream and sticky chocolate sauce getting everywhere.

Banana Split Fudge, on the other hand, is easy to serve with little mess and no bowls and spoons to clean up. You’ll love this out-of-the-box recipe!

• This fudge has a creamy banana fudge base.
• Cherries and pineapple are folded in to every bite.
• The colorful sprinkle topping makes it fun to eat.
• No candy thermometer needed to make this easy banana split fudge!

Fudge Ingredients

This fudge recipe starts with butter, sugar and heavy whipping cream. Here’s what you need to turn that mixture into banana split fudge.

• Instant Banana Cream Pudding Mix – You add the powdered mix right to the bowl to give the fudge its banana flavor.
• Marshmallow fluff – It creates soft, velvety fudge with perfect sweetness.
• White chocolate morsels – These melt and combine with the other ingredients to give the fudge its structure and a creamy vanilla taste.
• Dried cherries and pineapple – Chop them into bite size pieces before folding them into the fudge mixture.
• Toppings – Use red M&Ms to imitate the appearance of a cherry on top of a banana split! We also topped this fudge with chocolate chips, sprinkles and a drizzle of melted white chocolate.

Tips and Tricks

• Use an electric mixer. The quick action of the beaters make it easy to incorporate the melting chocolate and fluff into the hot sugar mixture.
• Line the fudge pan with parchment paper. Leave a little paper hanging over the edge. Then once your fudge is set, you can use the edges of the parchment to give the fudge out of the pan all at once.
• Refrigerate: After pouring the fudge mixture into the pan, it needs several hours to chill and set. It’s ready in as few as three hours but I usually like to leave it in the fridge overnight.
• Enjoy cold! Banana split fudge tastes best cold straight from the fridge. The chilled temperature makes it even more reminiscent of an ice cream treat.

More Easy Candy Recipes

• These Pecan Pralines are a great nutty snack!
• Make some melt-in-your-mouth Cream Cheese Mints that everyone will be enjoying!
• This Christmas Crack is as addicting as it sounds!
• Try making these easy and delicious Peanut Butter Cups and never go back to store-bought again!
• This Pink Lemonade Fudge is another one I love to make in the summertime. You’ll love my Maple Walnut Fudge recipe too.

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Banana Split Fudge Recipe

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By: Aimee Shugarman

This easy Banana Split Fudge is packed with pineapple, cherry, banana, and chocolate. No candy thermometer needed for this candy recipe.

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Rest Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 64 servings

Ingredients 

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• ▢ 2 ½ cups Granulated Sugar
• ▢ ¾ cup Unsalted Butter
• ▢ pinch of Kosher Salt
• ▢ 1 cup Heavy Whipping Cream
• ▢ 1 Box Instant Banana Cream Pudding Mix 3.4 Ounce
• ▢ 1 Package White Chocolate Chips 11 ounces
• ▢ 1 Jar Marshmallow Fluff 7 ounces
• ▢ 3 ounces Dried Cherries chopped
• ▢ ½ cup Dried Pineapple chopped
• ▢ ½ cup White Chocolate morsels melted
• ▢ Sprinkles for garnish
• ▢ Mini Semisweet Chocolate Chips for garnish
• ▢ Milk Chocolate M&Ms red, for garnish

Instructions 

• In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).  Fold in dried cherries and pineapple.
• Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. 

Notes

• Use an electric mixer. The quick action of the beaters make it easy to incorporate the melting chocolate and fluff into the hot sugar mixture.
• Line the fudge pan with parchment paper. Leave a little paper hanging over the edge. Then once your fudge is set, you can use the edges of the parchment to give the fudge out of the pan all at once.
• Refrigerate: After pouring the fudge mixture into the pan, it needs several hours to chill and set. It’s ready in as few as three hours but I usually like to leave it in the fridge overnight.
• Enjoy cold! Banana split fudge tastes best cold straight from the fridge. The chilled temperature makes it even more reminiscent of an ice cream treat.

Nutrition

Serving: 1piece, Calories: 109kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 12mg, Sugar: 14g

Course: Candy

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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A banana split you can eat with your hands! This Banana Split Fudge is cold, sweet and ideal for all your summer celebrations.