If you grew up loving Neapolitan ice cream—the classic trio of chocolate, vanilla, and strawberry—this fudge will feel like a little nostalgic trip back in time. It takes those same flavors and transforms them into a beautiful layered candy that looks just as fun as it tastes. The best part? It’s surprisingly easy to make, and you don’t even need a candy thermometer.
This recipe is a showstopper for parties, holidays, or even as a homemade gift. Plus, it has that irresistible balance of crunchy Oreo base, creamy vanilla middle, and strawberry sweetness on top.
Why You’ll Love This Recipe
- No-bake treat: The oven stays off, and you let your fridge do the work.
- Kid-friendly: Little helpers love spreading layers and adding the pink touch to the strawberry fudge.
- Impressive but easy: It looks fancy, but it comes together with pantry staples and simple steps.
- Perfect for gifting: Wrap squares in little treat bags or boxes for a thoughtful homemade present.
Personal note: I first made this fudge for a birthday party, and it disappeared faster than the cake. That pink strawberry layer really catches everyone’s eye!
Ingredients You’ll Need
For the chocolate base
- 2 cups Oreo cookie crumbs
- 6 tablespoons unsalted butter, melted
For the vanilla fudge
- 1 ½ cups white chocolate chips
- 1 tablespoon unsalted butter
- ½ cup + 2 tablespoons sweetened condensed milk
- ¾ cup marshmallow cream
For the strawberry fudge
- 1 ½ cups white chocolate chips
- 1 tablespoon unsalted butter
- ½ cup + 2 tablespoons sweetened condensed milk
- ¾ cup marshmallow cream
- 1 ½ teaspoons strawberry extract
- A few drops pink gel food coloring
Step-by-Step Instructions
- Prepare the base: Mix the Oreo crumbs with melted butter and press firmly into the bottom of a parchment-lined 20×20 cm (8×8 inch) pan. This gives you that crunchy foundation for the creamy layers. Tip: Use the bottom of a measuring cup to press the crumbs evenly so the base stays nice and compact.
- Make the vanilla fudge layer: In a saucepan over medium-low heat, melt the white chocolate chips, butter, and condensed milk. Stir until smooth. Remove from heat and mix in the marshmallow cream. Pour this mixture over the Oreo crust and spread evenly. Refrigerate for about 20 minutes to firm up slightly.
- Prepare the strawberry fudge layer: In a clean saucepan, repeat the process with the white chocolate, butter, and condensed milk. Once smooth, stir in the marshmallow cream, strawberry extract, and enough pink food coloring to get that perfect Neapolitan shade. Pour gently over the vanilla layer and spread to the edges. Tip: For clean, distinct layers, make sure your vanilla fudge has cooled and set a little before adding the strawberry layer.
- Set and slice: Refrigerate the fudge for at least 4 hours (overnight is even better) until it’s completely firm. Lift it out of the pan using the parchment, then cut into 36 squares.
Serving & Storage
- Store your fudge in a covered container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
- For gifting, wrap each piece in wax paper or place them in a decorative tin.
- If you want perfectly sharp edges, use a warm knife (run it under hot water, then dry it) before slicing.
Final Thoughts
Napolitano fudge is more than just a dessert—it’s a little playful throwback that brings the joy of ice cream parlor flavors into bite-sized candy form. Once you’ve made it, you’ll probably get requests for it again and again. It’s simple, eye-catching, and absolutely delicious.