In a large mixing bowl, combine the crushed vanilla wafers, softened cream cheese, dry banana pudding mix, milk, and vanilla extract. Blend everything together with a spatula until a soft, cohesive dough forms, about 2-3 minutes.

Using a tablespoon measuring spoon, scoop out portions of the dough and roll them into smooth balls, roughly the size of a cherry. Place your rolled truffles on a parchment-lined baking sheet.

Cover the tray of truffles with plastic wrap and refrigerate for 30 to 45 minutes.

While the truffles chill, place white chocolate chips or candy melts in a microwave-safe bowl. Heat them in the microwave for 30-second intervals until they’re completely smooth and melted, about 1-2 minutes total.

If you’d like to add a festive touch, divide your melted chocolate into smaller bowls and mix in a few drops of pastel food coloring.

Remove the chilled truffles from the refrigerator and dip each one into the melted chocolate, ensuring an even coating.

Before the chocolate coating sets, sprinkle any desired toppings on each truffle.

Allow the coated truffles to sit at room temperature until the chocolate hardens, about 30 minutes.