Banana Pudding Easter Truffles
Creamy no-bake banana pudding truffles coated in pastel white chocolate, perfect for Easter dessert trays or gifting.
Ingredients
Ingredients
- 2 cups crushed vanilla wafers
- 1/2 cup cream cheese softened
- 1 package 3.4 oz instant banana pudding mix, dry
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste
- 2 cups white chocolate chips or candy melts
- Gel food coloring pastel colors (optional)
- Crushed vanilla wafers sprinkles, or chocolate drizzle for garnish (optional)
Instructions
- In a medium bowl, combine crushed vanilla wafers, softened cream cheese, dry banana pudding mix, milk, and vanilla bean paste.
- Mix thoroughly with a spoon or spatula until the mixture comes together into a soft dough that holds when pressed.
- Use a tablespoon or small cookie scoop to portion the dough into equal pieces.
- Roll each portion between your palms to form smooth balls and place them on a parchment-lined baking sheet.
- Chill the tray in the refrigerator for 30 minutes, until the truffle centers are firm and cool.
- Place white chocolate chips or candy melts in a microwave-safe bowl.
- Microwave in 20 to 30 second intervals, stirring well between each, until completely melted and smooth.
- If using pastel colors, divide the melted chocolate into small bowls and tint each with a small amount of gel food coloring, stirring until evenly colored.
- Remove a few chilled truffle centers from the refrigerator at a time.
- Using a fork or dipping tool, dip each truffle into the melted chocolate, turning to coat completely.
- Lift the truffle out, gently tap the fork on the edge of the bowl to let excess coating drip off, then place it back on the parchment-lined sheet.
- While the coating is still wet, decorate with crushed wafers, sprinkles, or a drizzle of contrasting melted chocolate, if desired.
- Repeat with remaining truffles, reheating the coating in short bursts if it thickens.
- Let the truffles set at room temperature or refrigerate until the coating is firm and dry to the touch.
- Store the finished truffles in an airtight container in the refrigerator until ready to serve.
Notes
- If the filling mixture seems too dry and crumbly, add milk 1 teaspoon at a time until it holds together.
- If the filling is too sticky, mix in 1 to 2 tablespoons of additional crushed vanilla wafers.
- Use gel food coloring rather than liquid so the coating does not seize or thin too much.
- For neat bottoms, gently twist the truffles off the parchment once set, or use a small offset spatula.
- If the filling is too sticky, mix in 1 to 2 tablespoons of additional crushed vanilla wafers.
- Use gel food coloring rather than liquid so the coating does not seize or thin too much.
- For neat bottoms, gently twist the truffles off the parchment once set, or use a small offset spatula.