In a large mixing bowl, combine crushed vanilla wafers, softened cream cheese, banana pudding mix, milk, and vanilla extract. Blend until fully combined into a dough-like consistency.

Scoop out portions and roll them into balls about 1 inch in diameter, placing each truffle on a parchment-lined baking sheet.

Cover the baking sheet with plastic wrap or foil and refrigerate for 30 to 45 minutes until firm.

In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring frequently until smooth.

Dip each truffle into the melted white chocolate until fully coated and place back on the parchment-lined sheet.

Before the chocolate sets, sprinkle with crushed vanilla wafers or Easter-themed sprinkles for decoration.

Let the truffles sit at room temperature for about 15-20 minutes until the chocolate hardens. Serve or store as desired.