Try this Cookies n Cream Fudge recipe, or contribute your own.
Suggest a better descriptionLine an 8 inch square baking pan with aluminum foil; coat with nonstick cooking spray. Place half of the broken cookies in pan.
In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (486g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 2659 | ||
Calories from Fat: 1516 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.5g | 225 % | |
Saturated Fat 102.6g | 513 % | |
Monounsaturated Fat 47.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 156.2mg | 48 % | |
Sodium 571.8mg | 20 % | |
Potassium 1309.6mg | 34 % | |
Total Carbohydrate 269.1g | 79 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 268.2g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2659
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