Here’s a delicious twist on a Southern favorite: Banana Pudding Truffles 🍌🍮✨
These no-bake bites are creamy, rich, and coated in white chocolate — like banana pudding you can eat with your fingers!
🍬 Banana Pudding Truffles
🧂 Ingredients:
- 1 (3.4 oz) box instant banana pudding mix
- ½ cup cold milk
- 4 oz cream cheese, softened
- ½ cup mashed ripe banana (about 1 medium banana)
- 1½ cups vanilla wafer crumbs (about 35–40 wafers)
- 8 oz white chocolate or almond bark, melted
- Optional garnish: extra vanilla wafer crumbs or a banana chip on top
👩🍳 Instructions:
1. Make the Filling
- In a bowl, whisk pudding mix and milk until thickened (about 2 minutes).
- In another bowl, beat cream cheese until smooth.
- Add mashed banana and prepared pudding to the cream cheese and beat until creamy.
- Fold in vanilla wafer crumbs until you get a scoopable dough-like texture.
2. Chill & Roll
- Chill the mixture in the fridge for 30–60 minutes, or until firm enough to roll.
- Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet.
- Freeze for about 20 minutes to firm up before dipping.
3. Coat with Chocolate
- Melt white chocolate or almond bark until smooth.
- Dip each truffle into the chocolate, tap off excess, and return to the tray.
- Sprinkle with vanilla wafer crumbs or top with a banana chip, if using.
4. Set & Serve
- Let truffles set at room temp or refrigerate until firm (about 15–20 minutes).
- Store in the fridge for up to 4–5 days.
🍌 Tips:
- Use very ripe bananas for best flavor.
- Want them sweeter? Add 1–2 tablespoons of powdered sugar to the filling.
- These freeze well — perfect for making ahead for parties or gifts!