1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.)
6 Tbsp. butter or margarine
1/3 cup water
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 cups powdered sugar
6 Tbsp. multi-colored sprinkles, divided
LINE 8-inch square pan with foil, with ends of foil extending over sides.
MICROWAVE chocolate, butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
Add dry pudding mix
stir with whisk 2 min.
ADD powdered sugar, 1 cup at a time, stirring after each addition until blended.
Stir in 1/4 cup sprinkles; press onto bottom of prepared pan. Top with remaining sprinkles.
REFRIGERATE 2 hours or until firm.
Store cut-up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
Makes 24 pieces, but of course, depends on how you slice it!
Thank you to Briana for the pictures and recipe fun!
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