Banana Pudding Easter Truffles (Printable)
Festive no-bake bites blending creamy banana pudding with vanilla wafers
# What You 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. Refrigerate for another 10–15 minutes until the chocolate is set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- They taste exactly like the banana pudding you grew up eating but in adorable poppable form
- The contrast between creamy filling and crunchy wafer crumbs makes them impossible to stop eating
02 -
- If your filling is too sticky to roll chill it for 15 minutes before trying again
- Working with slightly cold hands helps prevent the filling from melting while you roll
03 -
- Use a fork to dip the truffles instead of your fingers so the chocolate coating stays smooth
- Tap the fork gently against the bowl edge to remove excess chocolate before transferring