Seeing your note reminded me of a couple of recipes I found years ago. I've never tried them, but for what it's worth, here they are . . .
Quick and Easy Rocky Road Fudge
1 (12 oz.) pkg. (2 c.) semi-sweet chocolate chips
1 can Pillsbury Chocolate Fudge Creamy Supreme Frosting
1 1/2 c. miniature marshmallows
3/4 c. chopped mixed nuts
Line 8" square pan with foil, extending foil over edges; lightly butter foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting. Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan. Refrigerate until firm, about 1 hour. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.
Quick Peanut Butter Fudge
1 (10 oz.) pkg. peanut butter chips
1 can Pillsbury Creamy Supreme Hot Fudge Frosting
1/2 c. chopped salted peanuts
2 T. chopped salted peanuts
Lightly grease an 8" square pan. In large saucepan, melt chips and frosting over low heat, stirring constantly until smooth. Remove from heat. Stir in 1/2 c. peanuts. Spread mixture evenly in greased pan. Sprinkle with 2 T. peanuts. Refrigerate 30 minutes or until firm. Cut into squares.
Peppermint Swirl Fudge
1 (12 oz.) pkg. (2 c.) vanilla milk chips
1 can Pillsbury Vanilla Creamy Supreme Frosting
1/2 t. peppermint extract
4 drops red food color
2 T. peppermint candies, crushed
Line 8" square pan with foil, extending foil over edges; lightly butter foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat; stir in frosting and peppermint extract. Spread in buttered foil-lined pan. Drop food color over fudge. Pull knife through mixture to marble. Sprinkle with crushed candy; press slightly. Refrigerate until firm, about 1 hour. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.