Neapolitan Fudge

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When I had the brilliant idea to create a Neapolitan Fudge I was SO excited to get started!  Then I googled it and realized that everyone has made a Neapolitan Fudge and alas, “my” idea was not so brilliant after all.

My next mission was finding the best possible recipe.

Neapolitan Fudge! A Great NO BAKE dessert!


It’s actually rather odd how I decided upon this particular fudge.  I found the recipe on Taste of Home and it actually didn’t get a great review.  People were complaining that:

“Tastes like frosting in a cube. I wish I had read the reviews before I spent the money on the ingredients!”

Not fudge!!! More like cream cheese frosting!! Very disappointing!”

“Tastes good but should not be called Fudge…maybe “Looks Like Fudge”, but definitely is not Fudge.”

Neapolitan Fudge! A Great NO BAKE dessert!


I mean… a fudge that tastes like FROSTING?  Cream Cheese frosting?  

Frosting in a Cube?


It’s like those complainers were speaking my love language.

Neapolitan Fudge! A Great NO BAKE dessert!


At the end of the day I was super happy with this “fudge”.  I put fudge in quotations because I am not sure why someone thought it wasn’t fudge, because that is exactly what I thought it was after my first bite.  What makes something not-fudge-like?

Neapolitan Fudge


  • Chocolate Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces milk chocolate, melted and cooled
  • Raspberry Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8ounces white baking chocolate, melted and cooled
  • 1 tablespoon McCormick Raspberry Extract
  • 2-3 drops red gel food coloring (optional)
  • Vanilla Layer
  • 1/2 package (4 ounces) cream cheese, softened
  • 1 1/2 cups confectioners' sugar
  • 8 ounces white baking chocolate, melted and cooled


  1. Line a 9-in. x 9-in. baking pan with parchment and set aside.
  2. In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
  3. Gradually beat in confectioners' sugar and then add in the melted milk chocolate.
  4. Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.
  5. Raspberry Layer
  6. In a stand mixer, beat cream cheese until fluffy.
  7. Gradually beat in the confectioners' sugar.
  8. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.
  9. Vanilla layer
  10. In stand mixer, beat 4 ounces cream cheese until fluffy.
  11. Gradually beat in confectioners' sugar. Beat in melted white chocolate.
  12. Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
  13. Cover and refrigerate for at least 2 hours or overnight.
  14. Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
  15. Read more:

Normally for Neapolitan I use all things strawberry, and you certainly still can in this instance, (as the flavoring is from raspberry extract, it can easily be switched out for strawberry) but I have to tell you, I really liked the raspberry!

Neapolitan Fudge! A Great NO BAKE dessert!

 This fudge is a fabulous way to get a delicious treat on a hot summers day.  Plus it’s just plain pretty.

Check out some of my other Neapolitan Desserts!

Check out some of my other Neapolitan Desserts:

Neapolitan Rose Cake

Neapolitan Rose Cake!

Neapolitan Bars

Neapolitan Bars!

Neapolitan Rose Spritz Cookies

Neapolitan Rose Spritz Cookies!

Neapolitan Cupcakes

Neapolitan Cupcakes!

Neapolitan Cheesecake

Neapolitan Cheesecake! Vanilla, strawberry and chocolate no-bake cheesecake!




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  1. Shelly says

    Well I had never heard of Neapolitan fudge prior to your post, looks yummy and definitely want to try!! And isn’t the whole purpose of fudge to be frosting in a square?? :)

  2. Claudia says

    Hi Amanda: I just made this a a birthday “gift” for a dear friend, so hope it turns out yummy.

    One thing though, as I was going through your recipe, I noticed you omitted the vanilla extract in the ingredients list, but mention it in the mixing directions. So, I went to the original website that published this. I see you’ve cut down by half the ingredients, but not the raspberry extract? Is this a typo? (I used 1 Tbsp. before I had to go to the original recipe to see how much vanilla to add.)

    So, I used 3/4 Tbsp. of vanilla extract in keeping close to your 1 Tbsp. of raspberry extract. I will assume all this does is help add a little intensity to the flavors.

    • says

      You are amazing Claudia, thank you for pointing that out! I did cut everything in half (and still found it made a big recipe!) and did NOT cut down the raspberry extract. I did completely omit all vanilla (it doesn’t need it IMO) from the recipe, so I will fix that. I hope your friend likes the gift!! I know we loved it. :) thanks again!

  3. Joseph says

    In answer to your question, “real” fudge is, in a nutshell, chocolate and re-crystallized, under-cooked caramel. “Real” fudge doesn’t have cream cheese, evaporated milk, or a whole host of other things that people like to put into fudge.

    But the more important question is, who cares? If it tastes good, it tastes good.

  4. says

    Oh man, I just made this for a house party this weekend, and it was amazing. I did the pink part on top, because I didn’t want to clean out the bowl again between colors, but otherwise did this recipe exactly. Thank you~