Banana Pudding Easter Truffles (Printable Version)
No-bake banana and vanilla wafer truffles coated in white chocolate with festive Easter decorations.
# 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 It:
01 - Whisk together cold milk and banana pudding mix in 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 dough using tablespoon or small cookie scoop, roll into 1-inch balls, place onto parchment-lined baking sheet.
05 - Refrigerate truffle balls for at least 30 minutes or 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, return to baking sheet.
08 - Immediately decorate with Easter sprinkles or colored sugar before coating sets.
09 - Refrigerate 10-15 minutes until chocolate is set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- No oven required which means you can make them while supervising an Easter egg hunt
- That creamy banana center with the crunch of vanilla wafers hits exactly the same nostalgic note as the classic dessert
02 -
- Warm pudding mixture will not roll into balls so do not skip the chilling step before scooping
- If your white chocolate seizes and gets grainy stir in a teaspoon of vegetable oil to bring it back to smooth
03 -
- A tiny ice cream scoop with a release mechanism makes perfectly uniform truffles every single time
- If your kitchen is warm work with just six truffles at a time keeping the rest in the refrigerator until you dip them