In a large mixing bowl, combine crushed vanilla wafers, softened cream cheese, banana pudding mix, milk, and vanilla extract. Blend until a dough-like consistency forms, about 2-3 minutes.

Take a tablespoon-sized portion of the truffle mixture and roll it between your palms to form a ball. Place the balls on a parchment-lined baking sheet.

Cover the baking sheet with plastic wrap and refrigerate the truffles for 30-45 minutes to firm up.

While the truffles chill, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring frequently until smooth.

Once the chocolate is melted and the truffles are chilled, dip each truffle into the melted chocolate, letting excess chocolate drip off.

Before the chocolate sets, sprinkle crushed vanilla wafers or Easter-themed decorations on top.

Allow the coated truffles to sit at room temperature for 15-20 minutes to fully set before serving.