Neapolitan Fudge

Name: Neapolitan Fudge
Ingredients: 1-1/2 teaspoons butter; 1 package (8 ounces) cream cheese, softened; 3 cups confectioners' sugar; 16 ounces milk chocolate, melted and cooled; 1 package (8 ounces) cream cheese, softened; 3 cups confectioners' sugar; 16 ounces white baking chocolate, melted and cooled; 1 tablespoon vanilla extract; 1 package (8 ounces) cream cheese, softened; 3 cups confectioners' sugar; 16 ounces white baking chocolate, melted and cooled; 1 tablespoon raspberry extract; 8 to 10 drops red food coloring, optional

13 ingredients

4 steps

Ingredients

1-1/2 teaspoons butter
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces milk chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon vanilla extract
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
16 ounces white baking chocolate, melted and cooled
1 tablespoon raspberry extract
8 to 10 drops red food coloring, optional

Directions

1

Line a 13x9-in. pan with foil and grease foil with butter. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted milk chocolate. Spread into prepared pan. Refrigerate 10 minutes.
2

For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes.
3

For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight.
4

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.