Banana Pudding Easter Truffles made their way to our church’s annual spring craft fair last April, right between Miss Dottie’s coconut macaroons and the carrot-shaped sugar cookies from the preschool table.
I’d been working the bake sale table with Grace, a retired florist with a sharp wit and a love for banana anything.
We were sorting out plates when a couple of the teens from youth group popped by with bunny-ear headbands and an empty truffle tray, asking for “the banana ones with the yellow insides.” They’d already been polished off by the early crowd.
That fair was the first time I brought a dessert that had people asking for the recipe before they’d even finished chewing. Grace suggested I decorate the truffles in pastel candy melts and nestle them in mini paper cups to match the Easter baskets the kids were assembling.
We layered them into clear boxes with shredded green paper and tiny tulip stickers. These little bites felt like the season itself bright, cheerful, and full of familiar comfort wrapped in something new.
Making these Banana Pudding Easter Truffles at home now brings back that day so clearly folding vanilla wafers into cream cheese, rolling them smooth with grandkids sneaking tastes
And dipping each one into pastel chocolate with the sun coming through the kitchen window. It’s a no-bake tradition that fits right into the joyful chaos of springtime gatherings.
Short Description
Banana Pudding Easter Truffles are rich, creamy no-bake treats made with crushed vanilla wafers, banana pudding mix, and pastel-colored white chocolate coating perfect for Easter dessert trays or spring gift boxes.
Key Ingredients
For the Filling:
- 2 cups crushed vanilla wafers
- ½ cup cream cheese, softened
- 1 (3.4 oz) package banana pudding mix (dry)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Coating:
- 2 cups white chocolate chips or candy melts
- Food coloring in pastel shades
Optional Decorations:
- Crushed vanilla wafers
- Easter sprinkles
- Colored chocolate drizzle
Tools Needed
- Mixing bowls
- Hand mixer or spatula
- Parchment-lined baking sheet
- Microwave-safe bowl
- Fork or dipping tool
- Small cookie scoop
- Decorative paper cups or gift boxes
Cooking Instructions
Step 1: Make the Filling
In a large bowl, mix the crushed vanilla wafers, cream cheese, banana pudding mix, milk, and vanilla extract until a thick dough forms. Use a spatula or hand mixer for even blending.
Step 2: Shape the Truffles
Scoop and roll the dough into 1-inch balls using your hands or a cookie scoop. Place on a parchment-lined baking sheet and chill for 30–45 minutes to firm up.
Step 3: Melt the Chocolate
In a microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring between each, until smooth and glossy. Stir in pastel food coloring if desired.
Step 4: Coat the Truffles
Using a fork or dipping tool, lower each chilled truffle into the melted chocolate, then lift and let the excess drip off. Place back on the parchment.
Step 5: Decorate
Before the coating sets, sprinkle with crushed wafers, Easter sprinkles, or drizzle with colored chocolate for a festive look.
Step 6: Set and Serve
Let the truffles sit at room temperature for 15–20 minutes to set. Serve in decorative paper cups or box them up for gifting.
Why You’ll Love This Recipe
No-bake and quick to make
Full of nostalgic banana pudding flavor
Kid-friendly and perfect for little helping hands
Customizable with different toppings and colors
Great for spring celebrations and edible gifts
Mistakes to Avoid & Solutions
Using warm cream cheese
Warm cream cheese makes the mixture too loose to roll.
Solution: Make sure it’s softened but still cool to the touch.
Adding too much milk
Can make the dough sticky and hard to form.
Solution: Stick to 2 tablespoons—only add more if the dough is too dry.
Chocolate clumping when melting
Water or overheating causes seizing.
Solution: Use dry utensils and stir every 30 seconds when microwaving.
Coating not sticking
If truffles are too cold, the chocolate won’t adhere smoothly.
Solution: Let them sit out for 5 minutes before dipping.
Rushing the setting process
Chocolate may remain soft or tacky.
Solution: Allow truffles to set fully at room temperature, or refrigerate briefly if needed.
Serving and Pairing Suggestions
Add to Easter dessert platters with cookies and mini pies
Serve with a pot of chamomile or lemon tea
Gift in clear boxes tied with pastel ribbon
Display in mini cupcake liners on a tiered stand
Pair with vanilla milkshakes or banana smoothies
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 5 days
Keep parchment between layers to prevent sticking
Freeze truffles in a sealed container for up to 1 month
Thaw overnight in the fridge before serving
Do not reheat—best served chilled or at room temperature
FAQs
1. Can I use instant banana pudding that’s already made?
No, this recipe uses dry pudding mix for structure—prepared pudding would make it too wet.
2. Can I make these dairy-free?
Yes, use plant-based cream cheese and dairy-free white chocolate.
3. How do I crush vanilla wafers evenly?
Use a food processor, or place them in a sealed bag and roll with a rolling pin.
4. Can I add nuts or mix-ins?
Chopped pecans or mini chocolate chips can be folded into the dough for extra texture.
5. How far ahead can I make these?
They’re great made 1–2 days ahead and hold up well when chilled properly.
Tips & Tricks
Use a small scoop for uniform truffle sizes
Dip using a fork and tap gently on the edge of the bowl to remove excess coating
Add gel-based food coloring for brighter pastels without thinning the chocolate
Chill coated truffles on parchment so they release easily
Pipe chocolate drizzle using a small zip-top bag with a clipped corner
Recipe Variations
Strawberry Shortcake Truffles:
Swap banana pudding for strawberry pudding and use crushed shortbread cookies instead of vanilla wafers.
Peanut Butter Banana Truffles:
Add 2 tablespoons of peanut butter to the filling and top with crushed roasted peanuts.
Chocolate-Dipped Banana Truffles:
Coat truffles in melted dark chocolate instead of white, and sprinkle with crushed freeze-dried bananas.
Carrot Cake Easter Truffles:
Use carrot cake mix (dry) in place of pudding mix and coat in cream cheese-flavored candy melts.
Lemon Pudding Truffles:
Replace banana pudding with lemon pudding and decorate with lemon zest and crushed graham crackers.
Final Thoughts
These Banana Pudding Easter Truffles brought a lot of joy into my kitchen—and not just because they’re adorable and sweet. They gave me a chance to share something playful with my community and make something that brightened both the dessert table and the faces around it. There’s something wonderful about a dessert that’s easy enough to whip up with little helpers but pretty enough to earn a spotlight at a spring celebration.
Each bite carries the softness of pudding, the crunch of wafer, and the sweetness of shared moments. They’re the kind of treat that adds sparkle to Easter baskets and dessert buffets alike. If your spring needs a little edible sunshine, these truffles are ready to roll.
Creamy Banana Pudding Easter Truffles
Ingredients
For the Filling:
- 2 cups crushed vanilla wafers
- ½ cup cream cheese softened
- 1 3.4 oz package banana pudding mix (dry)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Coating:
- 2 cups white chocolate chips or candy melts
- Food coloring in pastel shades
Optional Decorations:
- Crushed vanilla wafers
- Easter sprinkles
- Colored chocolate drizzle
Instructions
- Mix crushed vanilla wafers, cream cheese, banana pudding mix, milk, and vanilla until a thick dough forms.
- Roll dough into 1-inch balls, place on parchment-lined tray, and chill 30–45 minutes.
- Melt white chocolate in the microwave in 30-second intervals until smooth; add pastel coloring if desired.
- Dip chilled truffles into melted chocolate, letting excess drip off, then place back on parchment.
- Decorate with crushed wafers, Easter sprinkles, or chocolate drizzle before the coating sets.
- Let truffles set at room temperature for 15–20 minutes, then serve or package for gifting.
