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Little Debbie Christmas Tree Cake Truffles

A pile of vibrant green Little Debbie cake balls, drizzled with white icing and sprinkled with white sugar.

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Make easy, no-bake truffles using Little Debbie Christmas Tree Cakes, cream cheese, and candy coating. Perfect for holiday dessert trays and edible gifts.

Ingredients

Scale
  • 1 package (10.5 oz) Little Debbie Christmas Tree Cakes
  • 4 oz cream cheese, softened
  • 12 oz candy melts (white or green recommended)
  • 1 tablespoon vegetable shortening (optional, for thinning candy coating)

Instructions

  1. Line a baking sheet with parchment paper.
  2. Crumble the Christmas Tree Cakes into a medium bowl, discarding any large frosting pieces.
  3. Add the softened cream cheese to the crumbled cakes. Mix well with your hands or a sturdy spoon until fully combined and a dough forms.
  4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
  5. Freeze the cake balls for at least 15-20 minutes until firm.
  6. Melt the candy melts according to package directions. If the coating is too thick, stir in the vegetable shortening one teaspoon at a time until desired consistency is reached.
  7. Dip each frozen cake ball into the melted candy coating, ensuring it is fully covered. Use a fork or dipping tool to lift the truffle and allow excess coating to drip off.
  8. Place the coated truffles back on the parchment-lined baking sheet.
  9. Let the truffles set completely at room temperature or in the refrigerator until the candy coating hardens.

Notes

  • For a smoother coating, melt candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  • You can add sprinkles to the wet candy coating for extra decoration.
  • Store finished truffles in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
  • These truffles are a great addition to cookie tray ideas and serve as a simple party dessert hack.

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