think you found it! This Neopolitan fudge is to die for! I can’t believe I haven’t come across this before. When my friend recommended this recipe, I had a bit of a puppy dog eyes moment and asked her to make it. And guess what? Yes! I have about two or three in one sitting!
Ingredients:
Chocolate Layer
1/2 package (4 ounces) Philadelphia cream cheese, softened
1 1/2 cups Domino confectioners’ sugar
8 ounces Ghirardelli’s milk chocolate, melted and cooled
Raspberry Layer
1/2 package (4 ounces) Philadelphia cream cheese, softened
1 1/2 cups Domino confectioners’ sugar
8 ounces Ghirardelli’s white baking chocolate, melted and cooled
1 tablespoon McCormick Raspberry Extract
2 drops red gel food coloring (optional)
Vanilla Layer
1/2 package (4 ounces) Philadelphia cream cheese, softened
1 1/2 cups Domino confectioners’ sugar
8 ounces Ghirardelli’s white baking chocolate, melted and cooled
Instructions:
Line a 9-in. x 9-in. baking pan with parchment and set aside.
In a stand mixer with paddle attachment, beat 4 ounces cream cheese until fluffy.
Gradually beat in confectioners’ sugar and then add in the melted milk chocolate.
Spread into prepared pan. (I pressed the layer down as flat as I could.) Refrigerate for 10 minutes.
Raspberry Layer
In a stand mixer, 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.
Vanilla Layer
In stand mixer, beat 4 ounces cream cheese until fluffy.
Gradually beat in confectioners\’ sugar. Beat in melted white chocolate.
Carefully spread over chocolate layer, trying to get layer as flat and even as possible. Refrigerate for 10 minutes.
Cover and refrigerate for at least 2 hours or overnight.
Using parchment paper, lift fudge out of pan. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.