Description
Indulge in these delightful banana truffles, a sweet treat perfect for any occasion.
Ingredients
Scale
- 15.25 oz box white cake mix (heat treated)
- 8 oz block cream cheese (softened to room temperature)
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple (very well drained)
- ¾ cup chopped walnuts
- 1 banana (sliced)
- 8 oz of white candy coating
- ½ cup chocolate melting wafers
- Rainbow sprinkles and stemmed maraschino cherries (for garnishing)
Instructions
- Start by preparing your large cookie sheet with a piece of parchment paper to ensure the truffles won’t stick after being formed. Measure out all your ingredients and have them ready to go.
- In a medium-sized mixing bowl, blend together the heat-treated white cake mix, softened cream cheese, and vanilla extract until the texture resembles dough.
- Fold in the well-drained crushed pineapple, chopped walnuts, and sliced bananas into your dough mixture.
- Using a cookie scoop or spoon, take a portion of the mixture and roll it into a ball, about 1 to 1.5 inches in diameter.
- Refrigerate the truffle balls for about 1 hour to help them hold their shape when dipped into the coating.
- About 5-10 minutes before chilling time ends, melt the white candy coating in a microwave-safe bowl at 50% power.
- Once the truffles are chilled, dip each truffle ball into the melted candy coating.
- Refrigerate the coated truffles for another 30 minutes to allow the candy coating to set properly.
- Melt the chocolate melting wafers and add a small dollop over each truffle for decoration.
- Return the decorated truffles to the refrigerator for another 30 minutes to ensure everything is set nicely.
Notes
These truffles can be stored in the refrigerator for up to a week and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
Nutrition
- Calories: 150 kcal per truffle
- Sodium: 50 mg
- Protein: 2 g