Description

Banana Pudding Easter Truffles spark a creamy, no-bake indulgence that captures the beloved banana-pudding flavor in festive, bite-sized treats. A base of crushed vanilla cookies and cream cheese blends with banana cream instant pudding, then rolled into small balls and enrobed in silky white chocolate. Perfect for Easter dessert trays or gifting, these truffles are easy to make, delightfully festive, and irresistibly smooth in every bite.

Ingredients

Scale

2 cups crushed vanilla sandwich cookies
4 oz cream cheese, softened
1 package banana cream instant pudding mix
2 tbsp milk
1 1/2 cups white chocolate chips
1 tbsp coconut oil or butter
Optional: yellow sprinkles or pastel decorations

Instructions

In a bowl, mix crushed vanilla cookies and softened cream cheese until combined.
Add dry banana cream pudding mix and milk. Stir until a thick dough forms.
Roll mixture into small bite-sized balls and place on a parchment-lined tray.
Refrigerate for 20–30 minutes until firm.
Melt white chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
Dip each chilled truffle into melted chocolate, coating completely.
Place back on parchment and immediately add sprinkles if using.
Refrigerate again for 15–20 minutes until coating is set. Serve chilled or at room temperature.

Notes

Chill time can be adjusted for desired firmness.
Store in an airtight container in the fridge for up to 5 days.
For a dairy-free version, use dairy-free cream cheese and white chocolate alternative.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 9 g
Sodium: 60 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 15 mg

Keywords: Banana Pudding Easter Truffles, no-bake truffles, Easter desserts, banana cream, vanilla cookie crumbs, white chocolate coating, festive treats, Easter gifting