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Fantasy Fudge in a Cloud

Fantasy Fudge in a Cloud

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    4 h
Dana Campbell

Dana Campbell

Rich, white chocolate infused, cream cheese clouds are layered with buttery yellow cake, bananas, cherries, and toasted pecans, and smothered with fudge topping and whipped cream. This is a fudge sundae at its best -- better yet, feed it to your honey and he'll swoon from the sweetness of it all! Oh, yeah, small portions recommended.

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Prepare cake according to package directions and bake in a 9x13 inch pan. Let cool completely. Cut half the cake into 1-inch cubes (saving the other half for another dessert).
  2. In a large bowl, beat together pudding mix and milk until thick and creamy. Beat in cream cheese until fluffy. Fold in half the whipped topping.
  3. In a large punch or trifle bowl, layer one-third of the cake cubes, one-third of the cream cheese mixture, one-third of the banana slices and one-third of the pecans. Top with one-third of the fudge sauce.
  4. Repeat cake and cream cheese layers and top with half the cherry pie filling. Cover the pie filling with one-third of the bananas, one-third of the pecans and one-third of the fudge sauce.
  5. Repeat step 4, omitting the pecan layer. Top with remaining whipped topping; drizzle with remaining fudge sauce; and sprinkle with remaining pecans. Refrigerate 4 hours before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jcusackfan
34

jcusackfan

12/26/2003

I made this recipe for a desert for a staff party and won the desert contest! Everyone loved it.

mom26
15

mom26

4/13/2004

I made this for Easter. It disappeared faster than any trifle I've ever made. I used sliced almonds in place of pecans (allergies) and sweetened, whipped cream in place of frozen whipped topping (personal preference) and three-fourths of the yellow cake instead of half (it needed more substance for all the fluff). It was delicious!!

Cheoah
13

Cheoah

4/21/2005

This is very good. Made it for work and everyone really liked it. I only changed one thing. I added the whole 8 oz of cool whip to the pudding mix instead of just 4 oz. It will cut down on the sweetness. This is really good. Thank you for the recipe.

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