Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- Spread the dry strawberry cake mix evenly onto the prepared baking sheet and bake for about 5 minutes.

- Beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.

- Fold the cooled cake mix into the cream cheese mixture until a dough-like consistency forms.

- Carefully fold in the cream cheese chips until evenly distributed.

- Cover the bowl with plastic wrap and chill in the refrigerator for about 2 hours.

- Scoop and roll the chilled dough into smooth balls and let them rest for 15 minutes.

- Melt the vanilla melting wafers in a double boiler or microwave, stirring until smooth.

- Dip each truffle ball into the melted coating, then place back on the baking sheet and decorate with sprinkles if desired.

- Allow the coated truffles to set at room temperature for about 30 minutes before serving.

Nutrition
Notes
Ensure cream cheese is at room temperature for easy mixing. Store truffles in a single layer for optimal freshness.
