Banana Pudding Easter Truffles (Printable)

Creamy banana pudding and vanilla wafers rolled into festive no-bake bites.

# 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 Make:

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 a thick dough forms.
04 - Portion dough using tablespoon or small cookie scoop, roll into 1-inch balls, and 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, let excess drip off, and return to baking sheet.
08 - Immediately decorate with Easter sprinkles or colored sugar before coating sets.
09 - Refrigerate for 10–15 minutes until chocolate is set. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • No oven required, so you can make them even when Easter dinner has your kitchen completely tied up
  • That perfect banana pudding flavor trapped inside a crisp white chocolate shell feels like eating a tiny memory
02 -
  • Warm truffles will slide right off your dipping fork and make a mess in your chocolate bowl
  • If the chocolate seizes up while melting, whisk in a teaspoon of vegetable oil to smooth it out again
03 -
  • Chill your baking sheet before rolling the truffles to help them firm up faster
  • If your hands get warm while rolling, dip them in ice water between every few truffles

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