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Banana Pudding Easter Truffles

Bite-sized no-bake truffles featuring a dense, moist center of crushed vanilla wafers and mashed bananas, all coated in a sweet white chocolate shell and festive pastel sprinkles.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 24 truffles
Course: Dessert, Snack, Sweets
Cuisine: American, Southern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Truffle Center
  • 1 box (11 oz) vanilla wafers crushed into fine crumbs
  • 0.5 cup mashed ripe banana about 1-2 bananas
  • 8 oz cream cheese softened to room temperature
  • 1 tsp vanilla extract
Coating and Decor
  • 16 oz white chocolate melting wafers or white chocolate chips with 1 tbsp coconut oil
  • 0.25 cup pastel Easter sprinkles

Equipment

  • Food processor or rolling pin
  • Mixing bowls
  • Hand mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Crush the vanilla wafers into fine crumbs using a food processor or a zip-top bag and rolling pin. Place in a large bowl.
  2. In a separate bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the mashed banana and vanilla extract, blending until combined.
  3. Pour the wet cream cheese mixture into the crushed vanilla wafers. Stir until a thick dough forms.
  4. Scoop out tablespoon-sized portions of the dough and roll them into smooth balls. Place them on a parchment-lined baking sheet.
  5. Chill the truffles in the refrigerator for at least 1 hour, or in the freezer for 30 minutes, until very firm.
  6. Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring until completely smooth.
  7. Dip each chilled truffle into the melted white chocolate using a fork, tapping off the excess. Return to the parchment paper.
  8. Immediately top with pastel sprinkles before the chocolate sets.
  9. Allow truffles to set at room temperature or in the fridge until the coating is hard. Store in an airtight container in the refrigerator.

Notes

If your dough is too wet to roll, add a few more crushed cookies or graham crackers. Ensure truffles are very cold before dipping to prevent them from falling apart in the warm chocolate.