Banana Pudding Easter Truffles (Printer-Friendly)
Creamy banana pudding and vanilla wafers rolled into festive Easter truffles. No-bake, easy, and perfect for spring celebrations.
# 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
# How To Make It:
01 - Whisk together 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 thick dough forms.
04 - Portion and roll mixture into 1-inch balls using tablespoon or small cookie scoop. 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 decorations or colored sugar before coating sets.
09 - Refrigerate for 10-15 minutes until chocolate is completely set. Serve chilled or at room temperature.
# Helpful Hints:
01 -
- These capture all the nostalgic comfort of banana pudding in an elegant, poppable format
- The creamy interior and crisp white chocolate shell create the most satisfying texture contrast
02 -
- Warm truffles will slide right off the dipping fork and make a mess
- The chocolate coating sets quickly, so have sprinkles ready before you start dipping
03 -
- Add a drop of yellow food gel to the filling for extra banana visual appeal
- Work quickly once the chocolate is melted because it thickens as it cools