Banana Pudding Easter Truffles
Delightful bite-sized truffles combining creamy banana pudding and chocolate, perfect for Easter celebrations.
Ingredients
Truffle Filling
- 2 cups banana pudding
- 1 cup cream cheese, softened Use full-fat for best flavor.
- 2 cups crushed vanilla wafers
- 1 cup whipped topping Regular or non-dairy option.
Coating
- 1 cup chocolate coating or melting chocolate Use high-quality chocolate for best results.
- Sprinkles (optional) For decoration.
Instructions
Preparation
- In a bowl, combine the banana pudding and cream cheese until smooth.
- Fold in the crushed vanilla wafers and whipped topping until evenly mixed.
- Scoop out small amounts of the mixture and roll them into balls.
- Place the truffle balls on a baking sheet lined with parchment paper and freeze for about 30 minutes.
Coating
- Melt the chocolate coating according to the package instructions.
- Dip each frozen truffle into the melted chocolate and place back on the baking sheet.
- If desired, sprinkle with additional crushed vanilla wafers or sprinkles before the chocolate hardens.
- Allow to set at room temperature or refrigerate until ready to serve.
Notes
These truffles can be made in advance and stored in an airtight container in the refrigerator for up to a week.