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Banana Pudding Easter Truffles

Delicious bite-sized no-bake truffles packed with classic banana pudding flavor, crushed vanilla wafers, and coated in sweet white chocolate with festive spring sprinkles.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Truffle Center
  • 1 box vanilla wafer cookies approx 11 oz, crushed into fine crumbs
  • 8 oz cream cheese softened to room temperature
  • 1 box instant banana cream pudding mix approx 3.4 oz, dry mix only
Coating and Decoration
  • 16 oz white chocolate chips or vanilla candy melts
  • 1 tsp coconut oil optional, to thin chocolate
  • 0.25 cup pastel Easter sprinkles

Equipment

  • Food processor or rolling pin
  • Large Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl

Method
 

  1. Crush the vanilla wafer cookies into fine crumbs using a food processor or a ziplock bag and rolling pin.
  2. In a large bowl, mix the softened cream cheese, dry banana pudding mix, and crushed cookies until a thick dough forms.
  3. Scoop out tablespoon-sized portions and roll them into smooth balls. Place on a parchment-lined baking sheet.
  4. Chill the truffles in the refrigerator for at least 1 hour, or freezer for 30 minutes until firm.
  5. In a microwave-safe bowl, melt the white chocolate and coconut oil in 30-second increments at 50% power, stirring well until smooth.
  6. Dip each chilled truffle into the melted white chocolate, tapping off the excess. Place back on the parchment paper.
  7. Immediately top with pastel sprinkles before the white chocolate sets.
  8. Allow truffles to set completely at room temperature or in the fridge. Store in an airtight container in the refrigerator.

Notes

Make sure your cream cheese is fully softened to room temperature before mixing to avoid lumps. Do not make the pudding according to the box instructions; use the dry powder.