Banana Pudding Easter Truffles (Printable Version)
Festive no-bake treats blending creamy banana pudding with vanilla wafer crunch, coated in white chocolate and Easter sprinkles.
# 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
# Directions:
01 - Whisk together cold milk and instant 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 texture achieved.
03 - Fold vanilla wafer crumbs into mixture until thick dough forms.
04 - Portion dough using tablespoon or small cookie scoop, roll into 1-inch balls, place on parchment-lined baking sheet.
05 - Refrigerate truffle balls for at least 30 minutes until firm enough to handle.
06 - Melt white chocolate or candy melts in microwave-safe bowl at 20-second intervals, stirring between each until smooth.
07 - Dip each chilled truffle into melted chocolate, allow excess to drip off, return to baking sheet.
08 - Immediately apply Easter sprinkles or colored sugar before chocolate coating sets.
09 - Refrigerate for 10-15 minutes until chocolate completely sets. Serve chilled or at room temperature.
# Expert Hints:
01 -
- No oven required, leaving you free for other holiday prep
- That nostalgic banana pudding flavor in an adorable poppable form
- The sprinkles make them feel festive without extra effort
02 -
- Warm truffles will slide right off your dipping fork and make a mess
- Working in small batches keeps the chocolate from seizing up
03 -
- If your chocolate starts to thicken, add a teaspoon of coconut oil to smooth it out
- A slightly damp fingertip helps smooth out any imperfections on the coating before it sets