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Banana Pudding Easter Truffles: 7 Irresistible Treats

Banana Pudding Easter Truffles
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This bite-sized treat combines the nostalgia of banana pudding with the fun of chocolate-dipped truffles — perfect for an Easter dessert table, potluck, or an after-dinner sweet.

Ingredients

Scale
  • 1 box vanilla wafer cookies, crushed (about 2 to 3 cups crushed)
  • 1 package instant banana pudding mix (3.4 oz)
  • 2 cups milk (whole or dairy-free)
  • 1 cup whipped cream (stabilized or store-bought)
  • 1/2 cup cream cheese, softened
  • Chocolate for melting (semisweet or milk chocolate)
  • Sprinkles or colored sugars for decoration

Instructions

  1. In a large bowl, combine the crushed vanilla wafers, instant banana pudding mix, and milk. Whisk until the pudding mix is fully dissolved and the mixture begins to thicken.
  2. Fold in the whipped cream and the softened cream cheese until everything is evenly incorporated and smooth.
  3. Cover the bowl and refrigerate for about 30 minutes; the mixture should be firm enough to scoop.
  4. Scoop small portions (about 1 tablespoon each) and roll between your palms into tight balls. Place on a parchment-lined tray.
  5. Melt the chocolate in 20–30 second bursts in the microwave, stirring between bursts, or use a double boiler until smooth. Keep the chocolate warm but not too hot.
  6. Dip each truffle into the melted chocolate, tapping off excess. Place back on the parchment. Quickly add sprinkles before the chocolate sets.
  7. Refrigerate the tray until the chocolate is fully hardened, about 15–20 minutes.
  8. Serve chilled. Keep leftovers refrigerated.

Notes

    Nutrition

    Find it online: https://bakerslider.com/banana-pudding-easter-truffles/

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