Banana Pudding Easter Truffles (Print Version)

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

# 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

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

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

03 - Fold in vanilla wafer crumbs until thick dough forms, ensuring even distribution throughout.

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

05 - Refrigerate truffle balls for minimum 30 minutes or until firm enough to handle for dipping.

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

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

08 - Immediately sprinkle Easter-themed decorations or colored sugar before coating sets completely.

09 - Refrigerate for 10–15 minutes until chocolate hardens. Serve chilled or at room temperature.

01 -

No oven required and you probably have everything in your pantry right now
That nostalgic banana pudding flavor but in an adorable poppable form
The creamy center and crisp chocolate shell feel like something from a fancy bakery

02 -

Warm hands will soften the dough quickly so work in batches and keep the unused dough chilled
If the chocolate starts to thicken while dipping, warm it for 10 seconds to keep it smooth
Any leftover melted chocolate can be drizzled over the tops for extra decoration

03 -