Ingredients:

  • 1 (8-ounce) container Cool Whip, thawed (227g)
  • 1 (12-ounce) package semi-sweet chocolate chips (340g)
  • 1/2 cup powdered sugar (60g)
  • Optional: 1/4 cup chopped walnuts or pecans (30g)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal.
  2. Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
  3. In a large bowl, gently fold the thawed Cool Whip into the melted chocolate until just combined. Be careful not to overmix, as this can deflate the Cool Whip.
  4. Sift the powdered sugar into the Cool Whip and chocolate mixture. Gently fold until evenly distributed.
  5. If using nuts, fold them into the mixture.
  6. Pour the mixture into the prepared baking pan and spread evenly.
  7. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until firm. This cool whip candy needs time to set.
  8. Once firm, lift the fudge out of the pan using the parchment paper or foil overhang. Cut into 16 squares and serve.