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Neapolitan Fudge! A Great NO BAKE dessert!

Neapolitan Fudge

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.

Course Dessert
Cuisine American
Keyword Neapolitan Fudge
Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Total Time 1 hour
Servings 10 servings
Author Amanda Rettke

Ingredients

Chocolate Layer

  • 1/2 pkg 4 ounces cream cheese, softened
  • 1 1/2 c confectioners' sugar
  • 8 oz milk chocolate melted and cooled

Raspberry Layer

  • 1/2 pkg 4 ounces cream cheese, softened
  • 1 1/2 c confectioners' sugar
  • 8 oz white baking chocolate melted and cooled
  • 1 tbsp. McCormick Raspberry Extract
  • 2 drops red gel food coloring optional

Vanilla Layer

  • 1/2 pkg 4 ounces cream cheese, softened
  • 1 1/2 c confectioners' sugar
  • 8 oz white baking chocolate melted an

Instructions

  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.

Raspberry Layer

  1. In a stand mixer, beat cream cheese until fluffy.
  2. Gradually beat in the confectioners' sugar.
  3. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top.

Vanilla Layer

  1. In stand mixer, beat 4 ounces cream cheese until fluffy.
  2. Gradually beat in confectioners' sugar. Beat in melted white chocolate.
  3. Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.

  4. Cover and refrigerate for at least 2 hours or overnight.
  5. Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.