If you’re looking for a fun, festive, and delicious Easter treat, these Easter Confetti Pudding Bombs are a must-try!

These chocolate egg-shaped shells are filled with smooth vanilla pudding and colorful confetti sprinkles, making them a delightful surprise for kids and adults alike.

Each bite offers a rich, creamy filling wrapped in a crunchy white chocolate shell, with the added fun of pastel sprinkles bursting inside. They’re easy to make, no-bake, and perfect for Easter dessert tables, egg hunts, or edible gifts.

Best of all, these pudding bombs can be customized with different pudding flavors, such as strawberry, chocolate, or even lemon, to match your favorite Easter colors. Whether you crack them open or take a bite, these Easter Confetti Pudding Bombs will add a magical touch to your holiday celebration!

Why You’ll Love This Recipe

Fun & Interactive – A surprise pudding filling inside every bite makes them extra fun!
No-Bake & Easy – Requires simple ingredients and no oven time.
Perfect for Easter – Festive, colorful, and kid-friendly for holiday celebrations.
Customizable – Use different pudding flavors, chocolate types, and sprinkle colors.
Great for Gifting – Package in a cute Easter box for a homemade holiday gift.

Ingredients

For the Chocolate Shell

12 oz white chocolate, chopped (or white chocolate chips)
2 oz pastel-colored candy melts (pink, blue, or yellow) (optional)
2 tbsp rainbow confetti sprinkles

For the Pudding Filling

1 ½ cups cold milk
1 (3.4 oz) box instant vanilla pudding mix
½ cup whipped cream (optional for extra fluffiness)
1 tsp vanilla extract
¼ cup rainbow confetti sprinkles

For Decoration

Extra white chocolate for drizzling
Pastel sprinkles for topping
Mini chocolate eggs (optional)

Instructions

Making the Chocolate Shell

Melt the White Chocolate – In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between until smooth.
Coat the Molds – Using a silicone Easter egg mold, spoon melted white chocolate into each cavity, spreading evenly to coat the sides.
Chill the Shells – Place the mold in the refrigerator for 15 minutes to set.
Repeat for a Thicker Shell – Add another layer of melted chocolate and chill again for a sturdier shell.

Making the Pudding Filling

Prepare the Pudding – In a bowl, whisk together cold milk and instant vanilla pudding mix for about 2 minutes, until thickened.
Make it Extra Creamy – Fold in whipped cream and vanilla extract for a fluffier texture.
Add Confetti Sprinkles – Gently stir in ¼ cup rainbow sprinkles, keeping the pudding light and airy.

Assembling the Pudding Bombs

Fill the Chocolate Shells – Spoon or pipe pudding filling into half of the chocolate egg molds.
Seal the Bombs – Brush melted white chocolate around the edges and gently press an empty chocolate shell halfon top to create a full egg shape.
Chill Until Set – Refrigerate for 10–15 minutes to ensure the eggs are sealed properly.

Decorating the Pudding Bombs

Drizzle & Garnish – Drizzle melted white or pastel-colored chocolate over the eggs. Sprinkle with extra rainbow confetti sprinkles.
Let Set & Serve – Allow to set before serving. Best served chilled!

Expert Tips for the Best Easter Confetti Pudding Bombs

Use Good-Quality White Chocolate – Ensures a smooth, sturdy shell.
Chill Between Steps – Let each layer set completely before moving to the next.
Make Them Colorful – Use pastel candy melts for a fun Easter touch.
Get Creative with Fillings – Swap vanilla pudding for chocolate, banana, or lemon pudding!
Serve Chilled – Keep refrigerated until ready to eat for the best texture.