{"id":59183,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/neapolitan-fudge\/"},"modified":"2022-05-30T11:05:43","modified_gmt":"2022-05-30T16:05:43","slug":"neapolitan-fudge","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/neapolitan-fudge\/","title":{"rendered":"Neapolitan Fudge"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>If you like Neapolitan ice cream, you will devour my fudge version of the vanilla, strawberry and chocolate favorite. 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Refrigerate 10 minutes."},{"@type":"HowToStep","text":"For vanilla layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and vanilla. Spread over chocolate layer. Refrigerate 10 minutes."},{"@type":"HowToStep","text":"For raspberry layer, in a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Beat in melted white chocolate and raspberry extract. If desired, tint with food coloring. Spread over top. Refrigerate, covered, at least 8 hours or overnight."},{"@type":"HowToStep","text":"Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. 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