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Banana Split Truffles

Banana Split Truffles: Irresistibly Easy No-Bake Delights

Banana Split Truffles are delicious, no-bake treats capturing the classic sundae experience in a bite-sized form.
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Prep Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Servings: 20 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Truffle Base
  • 1 box White Cake Mix heat-treated before using
  • 8 oz Cream Cheese softened
  • 1 teaspoon Vanilla Extract
  • 1 cup Crushed Pineapple well-drained
  • ½ cup Chopped Walnuts can swap for other nuts or omit
  • 1 large Banana sliced
Coating
  • 12 oz White Candy Coating or dark chocolate
  • 4 oz Chocolate Melting Wafers
Toppings
  • ½ cup Rainbow Sprinkles
  • 10 whole Maraschino Cherries

Equipment

  • Mixing Bowl
  • Spatula
  • cookie scoop
  • Parchment paper
  • microwave-safe bowl

Method
 

Preparation Steps
  1. Prepare a large cookie sheet by lining it with parchment paper.
  2. Mix the heat-treated white cake mix, cream cheese, and vanilla extract until smooth.
  3. Gently fold in crushed pineapple, chopped walnuts, and banana slices.
  4. Use a cookie scoop to portion out the mixture into 1 to 1.5-inch balls and place them on the parchment-lined tray.
  5. Chill the truffles in the refrigerator for about 1 hour until firm.
  6. Melt the white candy coating in a microwave-safe bowl in 30-second intervals until smooth.
  7. Dip each chilled truffle in the melted coating, allow excess to drip off, and then drizzle with chocolate wafers, garnishing with sprinkles and cherries.
  8. Return decorated truffles to the refrigerator for 30 minutes to set the coating.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 70mgFiber: 0.5gSugar: 10gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

Truffles can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months. Thaw at room temperature before serving.

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