Banana Pudding Easter Truffles (Printable)

Creamy banana filling with vanilla wafer crunch, dipped in white chocolate and decorated with festive Easter sprinkles.

# What You'll Need:

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

05 - 8 oz white chocolate or candy melts, chopped

06 - Easter-themed sprinkles or colored sugar

01 - Whisk together the cold milk and banana pudding mix in a medium bowl 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 - Portion and roll the dough into 1-inch balls using a tablespoon or small cookie scoop. Place onto a parchment-lined baking sheet.

05 - Refrigerate the truffle balls for at least 30 minutes until firm.

06 - 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, allowing excess to drip off, then return to the baking sheet.

08 - Immediately decorate with Easter sprinkles or colored sugar before the coating sets.

09 - Refrigerate for 10–15 minutes until the chocolate is completely set. Serve chilled or at room temperature.

01 -

You get all the creamy banana pudding comfort in an adorable two bite pop that fits on any appetizer plate
No oven required means your kitchen stays cool while the chocolate coating makes them look professionally made

02 -

Room temperature truffles dip much more smoothly than cold ones so work in small batches
If your chocolate seizes up add a teaspoon of coconut oil to bring it back to liquid

03 -

Keep a clean spoon nearby to smooth out any imperfections in the chocolate before it sets
Work with only six truffles at a time so the chocolate stays fluid and the sprinkles stick properly