Banana Pudding Easter Truffles (Print Version)

Creamy banana pudding and vanilla wafer truffles dipped in white chocolate with festive Easter decorations.

# 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

# How to Cook:

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 when holiday cooking is already overwhelming
  • The combination of creamy banana pudding inside with crisp white chocolate outside is nostalgic yet fancy
  • Kids can help with rolling and decorating making it a family activity
02 -
  • The truffles must be thoroughly chilled before dipping or they will fall apart in the warm chocolate
  • Work quickly when decorating because the white chocolate coating sets surprisingly fast
  • If the chocolate gets too thick to dip easily microwave it for 5 more seconds
03 -
  • Wear latex food gloves when rolling to prevent the dough from warming up and sticking to your hands
  • Use a fork to dip the truffles tapping it against the bowl edge to remove excess chocolate for a thinner coating

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