In a large mixing bowl, combine the crushed vanilla wafers, softened cream cheese, banana pudding mix, milk, and vanilla extract. Mix until a smooth and cohesive dough forms, about 3-5 minutes.

Using a tablespoon, scoop even portions of the banana pudding mixture and roll them into balls about an inch in diameter. Place these truffle balls on a parchment-lined baking sheet.

Cover the tray with plastic wrap and refrigerate the truffle balls for 30-45 minutes, or until firm to the touch.

In a microwave-safe bowl, add the white chocolate chips or candy melts. Heat in 30-second intervals, stirring until fully melted and smooth. Add food coloring as desired.

Dip each chilled truffle into the melted chocolate, using a fork to ensure full coating. Tap off excess chocolate and place back onto the baking sheet.

Before the chocolate sets, sprinkle each coated truffle with crushed vanilla wafers or festive Easter sprinkles.

Let the decorated truffles sit at room temperature for about 15-20 minutes or refrigerate for faster hardening before serving.