Yield: 4 lb.
Ingredients
- 1 cup sugar
- 3/4 cup butter
- 1 (5-oz.) can evaporated milk
- 2 (12-oz.) packages Ghirardelli white chocolate morsels
- 1 (7.5-oz.) jar marshmallow cream
- 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
- Pinch of salt
Preparation
Line a greased 9″ square pan with aluminum foil and spray with cooking spray; set aside.
Line a greased 9″ square pan with aluminum foil and spray with cooking spray; set aside.
Combine first 3 ingredients in a medium saucepan.
Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.
Remove from heat; add white chocolate morsels and salt, stir until morsels melt.
Add the marshmallow cream. 
Then add 2 cups crushed cookies.
Pour fudge into prepared pan. Smooth out fudge using a spatula or spoon sprayed with cooking spray. 
Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge.
Cover and chill until firm (about 1 to 2 hours).Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
