Line a large cookie sheet with parchment paper.

In a mixing bowl, combine the heat-treated white cake mix, softened cream cheese, and vanilla extract.

Gently fold in the crushed pineapple, chopped walnuts, and sliced banana.

Using a cookie scoop, form 1 to 1.5-inch balls and place them on the prepared cookie sheet.

Chill in the refrigerator for about 1 hour or until the truffles are firm.

Melt the white candy coating in a microwave-safe bowl, heating in 30-second intervals.

Dip each truffle into the melted candy coating and drizzle with melted chocolate wafers, topping with sprinkles and cherries.

Return to the refrigerator for an additional 30 minutes to set.