Well.....If words like “neopolitan ” make you think, “Ew, weird, clicking away now." Don’t–click away!
Avoiding things that sound weird will keep you from enjoying things that taste amazing.
So onto the recipe...
First things first
1 1/2 tsp butter
8 oz cream cheese softened
3 cups powdered sugar
16 oz white chocolate chips melted
VANILLA LAYER
8 oz cream cheese softened
3 cups powdered sugar
16 oz white chocolate chips melted
1 tbsp vanilla
RASPBERRY LAYER
8 oz cream cheese softened
3 cups powdered sugar
16 oz white chocolate chips melted
1 tbsp raspberry extract
10 drops red food coloring
- Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in the melted milk chocolate. Spread into prepared pan. Refrigerate for 10 minutes.
- 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 for 10 minutes.
- For raspberry layer, in a large bowl beat cream cheese until fluffy. Gradually beat in the confectioners' sugar. Beat in melted white chocolate and raspberry extract. Tint with food coloring if desired. Spread over top. Cover and refrigerate for at least 8 hours or overnight.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 6-1/2 pounds.
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...
The above picture came from justapinch and the recipe came from me
Enjoy !!
Love, Kiolbasa Style
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