Cookies and Cream Fudge
Cookies n Cream Fudge is the kind of no bake dessert that disappears fast, and this recipe shows you exactly how to make it turn out rich, creamy, and irresistible every single time.
If you love desserts that look impressive but don’t require hours in the kitchen, this cookies-and-cream treat is all about big flavor with minimal effort, making it perfect for holidays, bake sales, or last-minute sweet cravings.
Whether you’re making it for a party platter or sneaking a piece straight from the fridge, this creamy, chocolatey fudge is about to become one of your go-to no-fail desserts.
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How to Make Cookies and Cream Fudge
- Start by lining and lightly greasing an 8×8 pan and leave overhang—this makes removing and slicing the fudge much easier.
- Crush the Oreos until crumbly, leaving some larger pieces for texture.
- Microwave the chocolate and sweetened condensed milk slowly in 30-second intervals and stir well each time to prevent scorching.
- Stir in the vanilla, then fold in most of the crushed cookies.
- Spread the mixture evenly into the prepared pan, sprinkle the remaining cookie pieces on top, and gently press them in.
- Refrigerate for 2–3 hours until firm, then cut into small pieces.
Tip: Use double stuffed Oreos for the best cookies-and-cream flavor and extra creaminess.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Overheating the white chocolate is the most common cause. Heat slowly and stir often.
Yes. This helps it firm up properly and keeps it fresh longer.
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.
The fudge should feel firm to the touch and hold its shape when sliced.
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If you love easy desserts like this one, you’ll definitely want to check out these other fun ideas too.
- Easter fudge is perfect for spring celebrations, featuring pastel colors and sweet flavors that make a beautiful addition to any holiday dessert table.
- St Patrick’s Day fudge adds a fun, festive twist with minty flavors, green swirls, or chocolatey combinations that are great for parties and classroom treats.
- Oreo dessert recipes are always a hit, offering endless ways to turn everyone’s favorite cookie into no-bake treats, cakes, bars, and creamy desserts for any occasion.
Cookies and Cream Fudge Recipe
Ingredients
- 30 Double Stuffed Oreos
- 1 – 14 oz can sweetened condensed milk
- 1 – 10 oz package white chocolate chips
- 1 t vanilla extract
Instructions
- Prepare an 8×8 inch square pan and line with parchment paper or foil, leaving some overhang on the sides for easy removal later.
- Spray with a thin layer of non-stick spray. Set aside.
- Using a food processor or a ziploc bag and a rolling pin, crush the Oreos until course and crumbly. Some bigger pieces can remain. Set aside.
- In a microwave-safe bowl, combine chocolate chips and the sweetened condensed milk.
- Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and melted. Do not over heat – the chocolate can scorch and ruin the batch.
- Add in the vanilla and stir well.
- Fold in approximately 3⁄4 of the crushed Oreo pieces, reserving a handful for topping
- Pour the fudge mixture into your prepared pan. Spread with the spatula until it is even and reaches the sides.
- Sprinkle the remaining Oreo pieces on top of the fudge and gently press into the fudge to help secure the crumbs in place.
- Refrigerate the fudge for at least 2-3 hours, or until firm
- Once set, the fudge can be cut into small chunks and served
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