Banana Pudding Easter Truffles (Printable version)

Creamy banana pudding and vanilla wafer balls dipped in white chocolate, topped with festive Easter sprinkles for a no-bake holiday treat.

# What you 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 medium bowl for 2 minutes until thickened.

02 - Add softened cream cheese and beat with electric mixer until smooth and creamy.

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

04 - Portion and roll mixture into 1-inch balls using tablespoon or small cookie scoop. 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, allowing excess to drip off, then return to baking sheet.

08 - Immediately sprinkle with Easter-themed 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 -

You get all the nostalgic comfort of banana pudding in an adorable poppable bite
No oven required, which is honestly a gift during busy holiday prep
The texture contrast between silky pudding and crisp vanilla wafers is everything

02 -

Chilling the truffle centers is non negotiable or they will turn into a gooey mess in your chocolate
If your chocolate seizes and gets grainy, add a teaspoon of vegetable oil and stir vigorously to save it

03 -

Freeze the rolled truffles for 15 minutes instead of refrigerating for even easier dipping
Wipe your dipping fork clean between every few truffles to keep the coating smooth