Banana Pudding Truffles

Little delightful morsels! The taste of banana pudding without the spoon. Each bite is a soft scoop of heaven wrapped in semi-sweet chocolate. Best eaten frozen!

Normally, I’m a cake kind of girl. But when my sister Brittany messaged me and said she wanted these, I had to give them a try! She’d given me a link to something similar and I was immediately like okay, I like the idea, but I’m changing everything. LOL

Which is basically how I write my books: I like the idea but I’m changing everything.

I don’t talk about my process much, but when I’m writing I always start with an idea and then let it marinate for usually 1-3 years before I even start to plot and write it. Which is fun because when I get in there to write, it’s never ever what I plotted to begin with. It’s some version of it, but comes out all shiny and new. Staci Hart always laughs at me for it.

I’d say the book that had the biggest changes that I never saw coming was in Wright with Benefits. I’d been set. Friends with benefits with a one night stand history. Here we go. What could happen? Apparently…everything. And more! But I can’t tell you the details or I’d spoil. Let’s just say that the villain shocked even ME.

Wright with Benefits releases Tuesday, April 27th! Pumped for you to read it!


  • 8 oz cream cheese, softened
  • 1/2 cup nut butter (I used almond. Peanut butter is fine.)
  • 1 3.5 oz instant banana cream pudding mix
  • 1 1/2 + 1 tsp vanilla, separated
  • 3 bars Bakers chocolate (or a bag of semi-sweet chocolate chips)
  • 6 tbsp butter, softened
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar


1.Make your whipped cream: Put the heavy whipping cream, powdered sugar, and 1 tsp vanilla in a bowl with the whisk attachment on high. (You can put the bowl in the freezer for a few minutes if desired.) Whip until soft peaks are reached. Or you can buy whipped cream/cool whip from the grocery store.

2. Cream the cream cheese in a mixer until smooth. Add instant pudding mix, nut butter, 1/2 cup whipped cream, and 1 1/2 tsp vanilla combine until smooth and fluffy. Scrape the bowls down as desired.

3. Combine mixture into a small ball of dough. Wrap in cling wrap and chill for 15 minutes to make it easier to use. Scoop and roll into a golf ball. Makes 24-30. Put in the freezer for at least 20 minutes. (1 hour worked well for me.)

4. Melt chocolate bars in the microwave in 10 second bursts until completely melted. (Or use a double boiler on the stove if you prefer.) Add butter to chocolate in chunks until combined. You can put it back in the microwave if it needs another zap.

5. Dip truffles in the chocolate mixture and place on parchment paper. Keep in fridge or freezer as desired.

Thanks so much for checking out my truffle recipe. If you decide to make it, leave a comment below and tell me what you think! Also, don’t forget that WRIGHT WITH BENEFITS is releasing Tuesday. Grab your copy here!

♡ Kyla


  1. Well, I haven’t made them yet, but boy, I can’t wait to! Thanks for giving us wonderful books and wonderful recipes!

  2. This sounds and looks delish.
    What is in the middle of your “ball” (see your photo)? What did you do with the remainder of the whipped cream?

    1. Thank you! The inside is cream cheese. Honestly, a happy accident. I did nothing special to make them look that way. I used the remainder of the whipped cream to eat strawberries like I was in a historical. lol You could use it however you like: for the center of a strawberry pie mixed with cream cheese, the top of a key lime pie, the inside spread of a roulade.

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