Cheesecake Fudge

Ingredients:

9 graham cracker squares
3 cups white chocolate chips
1 tablespoon butter
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 cup sweetened condensed milk
1 1/2 cups marshmallow fluff
1 (3.4 oz) instant cheesecake pudding mix

Directions:

Step 1: Prepare the Pan
Line an 8-x-8” or 9-x-9” square baking pan with parchment paper, leaving overhang for easy removal.
Lightly grease the parchment paper with cooking spray.
Arrange the graham cracker squares to cover the bottom of the pan completely, trimming as needed to fit.
Step 2: Melt the Fudge Base
In a medium saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, butter, vanilla, and a pinch of salt.
Cook, stirring frequently, until the mixture is melted and smooth.
Step 3: Add Flavorings
Reduce heat to medium-low and stir in the instant cheesecake pudding mix. Continue stirring until the pudding mix is completely dissolved.
Turn off the heat and fold in the marshmallow fluff, stirring until it is fully incorporated and smooth.
Step 4: Assemble the Fudge
Pour the warm mixture over the prepared graham cracker layer in the pan, spreading it evenly with a spatula.
Step 5: Set and Slice
Refrigerate the pan for about 3 hours, or until the fudge is firm and set.
Once set, remove the fudge from the pan using the parchment paper overhang and cut it into small squares for serving