Banana Pudding Easter Truffles (Printable Version)
Festive no-bake banana and vanilla wafer bites coated in white chocolate, topped with Easter sprinkles for a sweet holiday treat.
# 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
# How to Make It:
01 - Whisk together the 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.
03 - Fold in vanilla wafer crumbs until a thick dough forms.
04 - Portion dough using tablespoon or small cookie scoop and roll into 1-inch balls. Place onto parchment-lined baking sheet.
05 - Refrigerate truffle balls for at least 30 minutes until firm.
06 - Melt white chocolate or candy melts in microwave-safe bowl in 20-second intervals, stirring until smooth.
07 - Dip each chilled truffle into melted chocolate, allowing excess to drip off, then return to baking sheet.
08 - Immediately sprinkle with Easter-themed sprinkles or colored sugar before coating sets.
09 - Refrigerate for 10–15 minutes until chocolate is completely set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- No oven required which is a blessing during holiday cooking marathons
- They disappear faster than you can say Easter brunch
- The crunchy creamy texture combo is absolutely addictive
02 -
- If your dough feels too sticky to roll pop it in the fridge for 15 minutes before trying again
- Room temperature truffles dip much more cleanly than cold ones but cold ones hold their shape better
03 -
- Wear food-safe gloves when rolling to keep the mixture from sticking to your warm hands
- Keep a fork in your dipping bowl to help lift truffles out without melting the coating