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Banana Split Truffles Recipe

Banana Split Truffles Recipe
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★★★★★

5.2 from 11 reviews

Delight in these charming Banana Split Truffles, a perfect bite-sized treat combining the creamy richness of white cake mix and cream cheese with the tropical sweetness of pineapple and banana. Coated in smooth white candy and drizzled with chocolate syrup, these truffles are finished with playful rainbow sprinkles and a maraschino cherry, embodying the classic banana split flavors in an elegant, easy-to-serve dessert.

Ingredients

Scale

Truffle Base

  • 1 box (15.25 oz) white cake mix, heat-treated
  • 8 oz cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple, very well drained
  • ¾ cup chopped walnuts
  • 1 banana, sliced

Coating and Garnishes

  • 8 oz white candy coating
  • ½ cup chocolate melting wafers
  • Rainbow sprinkles, for garnish
  • Stemmed maraschino cherries, for garnish

Instructions

  1. Prepare the Cookie Sheet: Line a large cookie sheet with parchment paper to prevent the truffles from sticking and to allow easy removal once set. Set aside.
  2. Cream the Cake Mix, Cream Cheese, and Vanilla: In a medium bowl, mix the white cake mix, softened cream cheese, and vanilla extract until a smooth, dough-like consistency forms. Avoid overmixing.
  3. Add the Pineapple, Walnuts, and Banana: Gently fold in the well-drained crushed pineapple, chopped walnuts, and banana slices, ensuring even distribution without breaking down the banana.
  4. Shape the Truffles: Using a 1 to 1 ½-inch cookie scoop, form the mixture into balls with your hands. Place the truffles onto the prepared cookie sheet. You will get about 18 truffles.
  5. Chill the Truffles: Refrigerate the truffle balls for 1 hour to firm up for easier dipping.
  6. Melt the Candy Coating: Microwave the white candy coating at 50% power for 1 minute, stir, then continue microwaving in 30-second intervals, stirring until smooth.
  7. Dip the Truffles: Dip each chilled truffle into the melted white candy coating using forks or a dipping tool ensuring full coverage. Place them on the parchment paper to set.
  8. Chill Again: Refrigerate coated truffles for 30 minutes until the coating is firmly set.
  9. Melt the Chocolate Melting Wafers: Melt the chocolate wafers following the same microwaving method used for the white candy coating until completely smooth.
  10. Drizzle the “Chocolate Syrup”: Drizzle the melted chocolate over each truffle to mimic chocolate syrup, immediately top with a maraschino cherry, and sprinkle rainbow sprinkles for a festive finish.
  11. Final Chill: Return the finished truffles to the refrigerator to chill for another 30 minutes, allowing all coatings and toppings to set firm for easy handling and serving.

Notes

  • Heat-treat the white cake mix by spreading it on a baking sheet and baking at 300°F (150°C) for 5 minutes to kill any potential bacteria if using mix without cooking.
  • Make sure the pineapple is very well drained to avoid excess moisture that can affect the truffle texture.
  • Chilling steps are essential for the truffles to hold their shape and for the coatings to set properly.
  • Use parchment paper or a silicone mat to prevent sticking during the dipping and setting process.
  • Store truffles in an airtight container in the refrigerator and consume within 3-4 days for best freshness.

Nutrition

Keywords: banana split truffles, white cake truffles, no-bake dessert, cream cheese truffles, pineapple truffles, banana desserts, party treats, candy coated truffles

Find it online: https://chefmilacook.com/banana-split-truffles-recipe/