Yield: 64 servings

Banana Split Fudge Recipe

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes

This Banana Split Fudge recipe is the perfect summer treat! All the flavors you love in the classic ice cream sundae packed into bite-sized squares of fudge.


  • 2 ½ cups Granulated Sugar
  • ¾ cup Unsalted Butter
  • pinch of Kosher Salt
  • 1 cup Heavy Whipping Cream
  • 1 Box (3.4 Ounce) Instant Banana Cream Pudding Mix
  • 1 Package (11 ounces) White Chocolate Chips
  • 1 Jar (7 ounces) Marshmallow Fluff
  • 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
  • m&m's Milk Chocolate M&Ms, red, for garnish


  1. 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.
  2. 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.
  3. Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
  4. Cut into 64 bite sized pieces.
  5. 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. 


  • 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.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 12mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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