Preparation Instructions

• In a medium bowl, whisk together the banana pudding mix and milk until the mixture thickens.
• Add the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
• Stir in the crushed vanilla wafers until the mixture forms a thick, dough-like consistency.
• Cover the mixture and place it in the refrigerator for about 30 minutes to make it easier to handle.
• Once chilled, scoop small portions of the mixture and roll them into 1-inch balls. Place them on a parchment-lined baking sheet.
• Melt the white chocolate chips in the microwave in short intervals, stirring until smooth.
• Dip each truffle into the melted white chocolate, making sure it is fully coated.
• Place the coated truffles back onto the parchment paper and immediately add colorful sprinkles on top.
• Refrigerate the truffles for about 20–30 minutes until the chocolate coating is set.