Banana Pudding Easter Truffles (Printable Version)

Festive no-bake bites blending creamy banana pudding with vanilla wafers, coated in white chocolate and 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 the cold milk and banana pudding mix in a medium bowl for 2 minutes until thickened.

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

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

04 - Using a tablespoon or small cookie scoop, portion and roll into 1-inch balls. Place onto a parchment-lined baking sheet.

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

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

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

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

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

01 -

They taste exactly like the classic dessert you grew up eating, but somehow even more fun to pop into your mouth
No oven required, which means you can save that precious baking energy for literally anything else

02 -

Warm truffles will slide right off your dipping fork and create a disaster in your melted chocolate
Work quickly once you start dipping, or the chocolate will cool and become too thick for clean coating

03 -

If your dough feels too sticky to roll, chill it for 15 minutes and try again
Use a fork to dip the truffles instead of your fingers to avoid melting the chocolate with your body heat