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

Scoop out tablespoon-sized portions of the filling and roll them into balls. Place on a parchment-lined baking sheet and chill for 30-45 minutes.

In a microwave-safe bowl, add the white chocolate chips or candy melts. Heat in 30-second intervals, stirring until smooth. Optionally, add gel food coloring.

Dip each truffle into the melted chocolate, using a fork for even coating. Allow excess chocolate to drip off before returning to parchment paper.

Sprinkle crushed vanilla wafers or colorful Easter sprinkles over each truffle while the chocolate is still wet.

Let the coated truffles sit at room temperature until the chocolate hardens completely, about 30 minutes.