Description
Banana Pudding Easter Truffles are creamy bite-sized treats made with banana pudding, crushed vanilla wafers, and cream cheese, then coated in white chocolate and decorated for Easter.
Ingredients
- 1 cup vanilla wafer cookies, finely crushed
- 120 g (4 oz) cream cheese, softened
- 1/2 cup prepared banana pudding (thick)
- 1/2 tsp vanilla extract
- 200 g (7 oz) white chocolate or white candy melts
- 1 tbsp coconut oil or vegetable oil (optional, for smoother coating)
- Pastel sprinkles or Easter candy decorations
- Extra crushed vanilla wafers for garnish (optional)
Instructions
- In a mixing bowl combine the softened cream cheese and prepared banana pudding. Beat until smooth and creamy.
- Stir in the vanilla extract and crushed vanilla wafer cookies until a thick dough forms.
- Cover the mixture and refrigerate for about 30 minutes to firm up.
- Scoop about 1 tablespoon of the mixture and roll into small balls. Place on a parchment-lined baking sheet.
- Freeze the balls for 20–30 minutes until firm.
- Melt the white chocolate with the coconut oil in a microwave or double boiler, stirring until smooth.
- Dip each chilled truffle into the melted white chocolate, coating completely.
- Place back onto the parchment paper and immediately decorate with pastel sprinkles or crushed wafers.
- Allow the coating to set completely before serving.
Notes
- Use thick pudding; if it is too loose the truffle mixture may not hold shape.
- Chilling the balls before dipping prevents them from falling apart in the chocolate.
- Store truffles in an airtight container in the refrigerator for up to 4 days.
- Decorate with Easter-themed sprinkles or drizzle with colored candy melts for a festive look.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American