Jello Pudding Fudge

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If you're looking for a tasty treat to satisfy your sweet tooth, then you have to try this simple but delicious recipe that's extremely easy to follow!

20 minutes Prep: 20 minutes Cook: 0 minutes

1516 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	package	pudding mix	chocolate, or pie filling NOT INSTANT!
2	tablespoons	butter
1/4	cup	milk
1 1/2	cup	powdered sugar	confectioners sugar, sifted
1/4	cup	nuts	chopped

Directions

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4 inch pan. Cool; cut into squares. Makes 1 lb.

Reviews

I am not sure what I did wrong. The mixture began to get thick, like pudding, before it ever came to a boil. Therefore, I could not follow the directions and allow it to boil for one minute. The result was like hot fudge topping for ice cream. I would like to know what I did wrong. The flavor was outstanding. It did not go to waste. I ran out and got some ice cream. But I would like to have fudge with the same incredible taste. vphillips
over 7 years ago

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Nutrition Facts

Serving Size 402g

Amount per Serving

Calories 1516 26% of calories from fat

	% Daily Value*
Total Fat 44.0g	67%
Saturated Fat 19.0g	94%
Trans Fat 0.0g
Cholesterol 66mg	22%
Sodium 542mg	23%
Total Carbohydrate 279.0g	93%
Dietary Fiber 8.0g	30%
Sugars 222.0g
Protein 11.0g	22%

Vitamin A	16%		Vitamin C	0%
Calcium	16%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

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