Crush the Nilla Wafers into fine crumbs using a food processor. If you don't have one, place them in a sealed zip-top bag and crush with a rolling pin.

In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.

Add the dry instant banana pudding mix, powdered sugar, milk, and vanilla extract. Mix on low speed until combined, then increase to medium and beat until smooth.

Add the Nilla Wafer crumbs to the cream cheese mixture and mix on low speed until a thick, cohesive dough forms.

Cover the bowl with plastic wrap and refrigerate the truffle mixture for at least 30 minutes to make it easier to handle.

Use a small cookie scoop (about 1 tablespoon) to portion the chilled dough. Roll each portion between your palms into a smooth ball and place on a parchment-lined baking sheet.

Place the baking sheet of truffles in the freezer for 15-20 minutes until very firm. This is key for easy dipping.

While the truffles are freezing, place the white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth.

Working one at a time, drop a firm truffle into the melted white chocolate. Use two forks or a dipping tool to roll it until fully coated.

Lift the truffle out, allowing any excess chocolate to drip back into the bowl. Place the coated truffle back on the parchment-lined baking sheet.

If using sprinkles, add them immediately while the chocolate is still wet. Repeat with all truffles.

Let the truffles sit at room temperature or in the refrigerator for about 15-20 minutes, until the chocolate shell is completely firm.