Banana Pudding Easter Truffles (Printable)
Festive no-bake treats combining creamy banana pudding with crunchy vanilla wafers, coated in white chocolate and Easter sprinkles.
# What You'll Need:
→ Banana Pudding Base
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
→ Coating & Decoration
05 - 8 oz white chocolate or candy melts, chopped
06 - Easter-themed sprinkles or colored sugar, for decoration
# Steps:
01 - In a medium bowl, whisk together the cold milk and banana pudding mix 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 - Chill the truffle balls in the refrigerator for at least 30 minutes, or until firm.
06 - Meanwhile, 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.
# Expert Advice:
01 -
- No oven required, so they save precious oven space during holiday cooking
- They taste like banana pudding but in a cute, poppable format guests adore
02 -
- Room temperature cream cheese incorporates much better than cold, so plan ahead for softening time
- Work quickly once you start dipping because the chocolate firms up fast and sprinkles won't stick to hardened coating
03 -
- If your truffle mixture feels too sticky to roll, chill it for 15 minutes and try again
- Leftover coating can be drizzled over parchment paper to create decorative shards for future desserts