1

Arrange 2 (16-inch-long) sheets of plastic wrap across each other to form a cross shape. Fit the plastic wrap into an 8-inch square baking dish, allowing the excess to hang over all 4 sides. In a food processor, puree the cottage cheese and vanilla on high speed until smooth, stopping occasionally to scrape down the sides of the bowl, about 1 minute. Add the pudding mix and pulse until well combined.

2

In a medium microwave-safe bowl, microwave the chocolate chips on High until melted and smooth, 1 to 1 ¼ minutes, stopping every 20 seconds to stir. Add the melted chocolate to the food processor; process until well combined, about 30 seconds.

3

Dollop spoonfuls of the mixture into the prepared pan, then spread into an even layer. Fold the excess plastic wrap over the top of the fudge to cover. Place in the freezer until set, 2 to 2 ½ hours. Using the plastic wrap, lift the fudge out of the pan; cut into 25 squares (5 rows with 5 pieces each). Store the fudge between layers of wax paper or plastic wrap in an airtight container in the refrigerator for up to 2 weeks.

4

Serving size: 1 piece