Banana Pudding Easter Truffles (Print View)

Creamy banana filling with vanilla wafers, dipped in white chocolate and topped with festive Easter sprinkles.

# What You'll Need:

01 - 1 cup cold whole milk

02 - 1 package (3.4 oz) instant banana pudding mix

03 - 4 oz cream cheese, softened

04 - 1 ¾ cups vanilla wafer crumbs

05 - 8 oz white chocolate or candy melts, chopped

06 - Easter-themed sprinkles or colored sugar, for decoration

01 - Whisk together cold milk and banana pudding mix in a medium bowl for 2 minutes until thickened.

02 - Beat softened cream cheese into pudding mixture with electric mixer until smooth and creamy.

03 - Fold in vanilla wafer crumbs until thick dough forms.

04 - Portion dough using tablespoon or small cookie scoop and roll into 1-inch balls. Place onto parchment-lined baking sheet.

05 - Refrigerate truffle balls for at least 30 minutes until firm.

06 - Melt white chocolate or candy melts in microwave-safe bowl in 20-second intervals, stirring until smooth.

07 - Dip each chilled truffle into melted chocolate, let excess drip off, and return to baking sheet.

08 - Immediately decorate with Easter sprinkles or colored sugar before coating sets.

09 - Refrigerate for 10-15 minutes until chocolate is completely set. Serve chilled or at room temperature.

01 -

No oven required which means more time for egg hunting and less heat in the kitchen
That irresistible combo of creamy pudding meets crunchy cookies in every single bite

02 -

If your truffle balls feel too sticky to roll chill the dough for 15 minutes before shaping
White chocolate seizes easily so microwave in very short intervals and stir frequently

03 -

Work quickly when decorating because the chocolate coating firms up fast
If the chocolate gets too thick to work with stir in 1 teaspoon of vegetable oil to thin it out