Step 1: Prepare the Cookie Sheet Start by lining a large cookie sheet with parchment paper. This will make it much easier to remove the truffles once they’ve chilled and set. Having parchment paper also prevents the truffles from sticking, which is essential when working with sticky candy coatings. Set the parchment-lined cookie sheet aside as you work on the truffle mixture.

Step 2: Cream the Cake Mix, Cream Cheese, and Vanilla In a medium-sized mixing bowl, combine the white cake mix, softened cream cheese, and vanilla extract. Using a hand mixer or a spoon, mix everything together until you achieve a dough-like consistency. The cream cheese should blend seamlessly with the cake mix, creating a soft and sticky dough. This will serve as the base for your truffles. Be sure to mix thoroughly, but don’t overmix. You want a smooth, dough-like texture, but not a dense one.

Step 3: Add the Pineapple, Walnuts, and Banana Now that the dough is ready, it’s time to incorporate the pineapple, walnuts, and banana. Stir the ingredients gently into the dough, ensuring that the pineapple is evenly distributed and the banana slices don’t break down too much. You want the fruit and nuts to be evenly mixed into the dough, providing the truffles with texture and flavor. Be gentle while mixing to preserve the integrity of the banana slices.

Step 4: Shape the Truffles Using a 1- to 1 ½-inch cookie scoop, scoop out the mixture and roll it into balls using the palms of your hands. This step can get a little messy, but it’s fun! Aim for truffles that are smooth and round. Once you’ve shaped all the truffles, place them on the prepared cookie sheet. You should get about 18 truffles from the mixture, depending on the size you prefer.

Step 5: Chill the Truffles Refrigerate the truffle balls for about 1 hour. This is an important step, as the chilling process will firm them up and make them easier to dip in chocolate. Don’t skip this step; it will ensure that your truffles hold their shape when you dip them later.

Step 6: Melt the Candy Coating While the truffles chill, it’s time to melt the candy coating. Place the white candy coating in a microwave-safe bowl. Microwave it on 50% power for 1 minute, then stir it thoroughly. Continue microwaving in 30-second intervals, stirring in between, until the coating is completely melted and smooth. The key here is to be patient and stir often to prevent overheating.

Step 7: Dip the Truffles Once the truffles have chilled, it’s time to dip them in the melted candy coating. Use two forks or a dipping tool to gently dip each truffle into the candy coating. Make sure each truffle is fully covered. Once coated, place the truffles back on the parchment paper to set. Repeat this step until all the truffles are coated. If you have leftover chocolate, feel free to drizzle it over the truffles for a decorative touch.

Step 8: Chill Again Once all the truffles are coated in the white chocolate, place the cookie sheet back in the refrigerator for 30 minutes or until the coating has set. This ensures that the chocolate coating is firm and the truffles are ready for the next step.

Step 9: Melt the Chocolate Melting Wafers For the finishing touch, melt the chocolate melting wafers. Follow the same process as you did for the white candy coating, microwaving in intervals and stirring until the chocolate is completely smooth.

Step 10: Drizzle the “Chocolate Syrup” Once the chocolate melting wafers have melted, drizzle a small dollop over the top of each truffle to create the “chocolate syrup” effect. Immediately place a maraschino cherry on top and hold it in place for a few seconds until it firms up. Sprinkle each truffle with rainbow sprinkles to give them that fun, festive look.

Step 11: Final Chill Return the truffles to the refrigerator and allow them to chill for another 30 minutes. This ensures that the chocolate syrup topping sets and firms up, making the truffles easy to handle and perfect for serving.