Description
Delightful bite-sized truffles that combine the nostalgic flavors of banana pudding with a creamy filling, all wrapped in a silky almond bark coating.
Ingredients
Scale
- 1 box (11 oz) Nabisco Nilla Wafers
- 1 block (8 oz) Philadelphia Cream Cheese (softened)
- 1 large, very ripe Del Monte Banana (mashed)
- 1 package (16 oz) Plymouth Pantry Almond Bark Vanilla Baking Coating
Instructions
- Crush the cookies: Place the entire box of Nilla Wafers into a food processor (reserve a small handful for garnish) and pulse until fine crumbs form.
- Mix the filling: In a large bowl, blend the crushed wafers, softened cream cheese, and mashed banana using a hand mixer until a thick dough forms.
- Form the truffles: Roll the dough into 1-inch balls and freeze for 30 minutes to firm up.
- Dip in chocolate: Melt the almond bark in a microwave-safe bowl and coat each frozen ball, allowing excess to drip off. Dust with reserved crushed Nilla Wafers before the coating sets.
Notes
These truffles can be made a day in advance and stored in the fridge. They keep well for up to a week or can be frozen for a month.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg