Line a 9x9” pan with foil and spray with cooking spray.

Mix melted butter, sugar, salt, and graham cracker crumbs in a medium bowl and stir with a fork. Pour into prepared pan and press with your hands to form the crust. Spread with strawberry ice cream topping and chill until fudge is ready.

Add white chocolate chips and sweetened condensed milk to a medium saucepan and heat over low heat. Stir continuously until milk and chips are melted together. It will take several minutes. Do not walk away from the stove. The mixture may look semi-curdled or like it’s not going to melt together, but it will. (It will be thicker than your traditional easy fudge because there are more chips in this recipe.)

Once the chips and milk are melted together, turn off heat and stir in Bacardi. The mixture will become smooth. Pour over prepared crust and cool for 30 minutes on the counter. Then place in fridge until completely cool, several hours. The fudge will be soft when you cut it. Store in refrigerator.