Posted by: marthabernie | December 3, 2015


Line an  8 inch square pan with foil, with ends of foil extending over sides.  Microwave 4 ounces each white chocolate and semi sweet chocolate with 6 tablespoons butter and 1/3 cup water in a large microwave bowl on high 2 minutes or until butter is melted; stir until chocolate is completely melted.  Add one package 3.9 oz instant chocolate pudding; stir with whisk 2 minutes.  Add 3 cups powdered sugar, one cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.  Top with 6 tablespoons multi-colored sprinkles.  Refrigerate 2 hours or until firm.  Use foil handles to lift fudge from pan before cutting into pieces.  Makes 24 servings.  Store between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.


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