In a large mixing bowl, combine 2 cups of crushed vanilla wafers, ½ cup of softened cream cheese, 1 package (3.4 oz) of dry banana pudding mix, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Blend until smooth.

Roll tablespoon-sized amounts of the mixture into balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30-45 minutes.

In a microwave-safe bowl, melt 2 cups of white chocolate chips, heating in 30-second intervals and stirring until smooth. Optional: mix in food coloring.

Dip each chilled truffle into the melted chocolate and place back onto the parchment. Allow any excess chocolate to drip off.

Before the chocolate sets, sprinkle crushed vanilla wafers or Easter sprinkles on top for decoration.

Let the truffles set at room temperature for 15-20 minutes until the chocolate hardens before serving.