Orange Creamsicle Truffles You Gotta Try In Your Pressure Cooker
These no-bake Orange Creamsicle Truffles combine creamy vanilla, zesty orange, and sweet white chocolate in a foolproof pressure cooker treat that's perfect for summer – or anytime you crave a creamy citrus dessert.
Equipment
- 1 Food processor for crushing wafers
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment
Ingredients
Main Ingredients
- 12 oz Vanilla wafers crisp and uncrushed
- 4 oz Cream cheese softened
- ½ cup Orange juice concentrate
- 3 ½ cups Powdered sugar
- 16 oz Vanilla Candiquick melted according to package
- 1 Orange zest only
Instructions
Instructions
- Place vanilla wafers in a food processor and pulse until finely ground.
- In a large mixing bowl, combine cookie crumbs, cream cheese, orange juice concentrate, powdered sugar, and orange zest.
- Mix thoroughly until everything is combined into a creamy, slightly sticky mixture.
- Refrigerate mixture for 30 minutes to chill.
- Roll tablespoons of chilled mixture into 1-inch balls and place on parchment-lined baking sheet.
- Melt vanilla Candiquick and dip each truffle, coating completely. Return coated truffles to baking sheet.
- Let coating set fully before serving or storing.
Notes
Store truffles in the fridge for up to 1 week or freeze for longer storage. For the firmest shell and best texture, let coating set completely before consuming. Substitute Candiquick with white almond bark or white chocolate if needed.