Pressure Cooker 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 Mixing bowl Large
- 1 Parchment paper for lining
- 1 Spoon or small scoop for portioning
Ingredients
Main ingredients
- 8 ounce block cream cheese softened to room temperature
- 2½ cups crushed vanilla wafers from an 11 ounce box
- ⅔ cup mashed ripe bananas approximately 2 medium sized, not overly ripe
- 20 ounce white chocolate melting discs Ghirardelli brand
- ½ cup crushed sweetened banana chips optional garnish
Instructions
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the mashed bananas and mix well.
- Slowly add the crushed vanilla wafers, stirring until a thick dough forms.
- Refrigerate the bowl for about 30 minutes to firm up the dough.
- Roll tablespoon-sized amounts into balls with your hands.
- Melt the white chocolate melting discs as per package instructions.
- Dip each truffle in the melted white chocolate and let excess drip off.
- Place the coated truffles on a parchment-lined baking sheet and sprinkle with crushed banana chips.
- Refrigerate until the chocolate sets.
Notes
Store leftovers in an airtight container in the fridge or freeze for longer storage.