Banana Pudding Truffles
No-bake Banana Pudding Truffles is an easy to make shortcut solution when you're craving the classic banana pudding! Perfectly portable and pre-portioned for parties, gifts, or simply satisfying your sweet tooth.
Equipment
- 1 Pressure Cooker for chilling
- 1 Hand-held Mixer
Ingredients
Main ingredients
- 8 ounce cream cheese softened to room temperature
- 2½ cups vanilla wafers finely crushed from an 11 ounce box
- ⅔ cup ripe bananas approximately 2 medium sized bananas with some brown speckles
- 20 ounce white chocolate melting discs Ghirardelli brand, melted according to package directions
- ½ cup sweetened banana chips optional garnish, crushed
Instructions
Instructions
- In a large mixing bowl, beat the softened cream cheese on medium-high speed using a hand-held mixer for 1 minute or until smooth.
- Add the finely crushed vanilla wafers and mashed banana to the bowl and mix on medium speed until all the ingredients are fully incorporated and no lumps remain.
- Using a small cookie scoop, scoop out a leveled amount of banana pudding truffle mixture, roll into a smooth ball, then place onto one of the prepared sheet trays.
- Place the tray of rolled banana pudding truffles into the freezer for 20-25 minutes or until very firm.
- Remove the tray of banana pudding truffles from the freezer, coat each truffle in melted white chocolate, and immediately sprinkle with crushed sweetened banana chips after dipping each truffle for garnish if desired.
- Place the white chocolate-coated banana pudding truffle onto the second prepared sheet tray.
- Finally, place your tray back in the fridge to set for at least 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator until ready to serve. Due to the bananas and cream cheese in the filling they will keep for up to 3 days in the fridge before the filling starts to break down and moisture starts seeping into the white chocolate coating.