Banana Pudding Easter Truffles (Printable)

Creamy banana pudding and vanilla wafers rolled into bite-sized truffles, coated in white chocolate and topped 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, for decoration

01 - Whisk together the cold milk and banana pudding mix in a medium bowl for 2 minutes until thickened.

02 - Beat in the softened cream cheese using an electric mixer until the mixture is smooth and creamy.

03 - Fold in the vanilla wafer crumbs until a thick, workable dough forms.

04 - Portion the dough using a tablespoon or small cookie scoop and roll into 1-inch balls. Arrange on a parchment-lined baking sheet.

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

06 - Melt the white chocolate or candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring until completely smooth.

07 - Dip each chilled truffle into the melted chocolate, allowing excess to drip off, then return to the baking sheet.

08 - Immediately sprinkle with Easter-themed decorations or colored sugar before the chocolate coating sets.

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

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Warm truffles will fall apart in the melted chocolate so keep them in the fridge until the exact moment you dip
White chocolate seizes if even a drop of water gets in it so make sure your bowl and utensils are completely dry

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Let the melted chocolate cool slightly before dipping so it coats more evenly
If your kitchen is warm the chocolate might take longer to set so pop the baking sheet in the fridge for a few minutes halfway through dipping