Cookies & Cream Fudge

If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.

Cookies & Cream Fudge
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    servings (2 pieces per serving)



LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.

Nutritional Information

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 8g 40%
  • Cholesterol 20mg 7%
  • Sodium 90mg 4%
  • Carbohydrates 45g 15%
  • Dietary Fiber 0g 0%
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 2%
  • Sugars 41g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.

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