Banana Pudding Cheesecake Cones

Banana Pudding Cheesecake Cones

Ingredients:

For the Filling:

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1 (3.4 oz) package instant banana pudding mix

• 1½ cups cold milk

• 1 cup whipped topping (like Cool Whip), plus extra for topping

• 1-2 ripe bananas, sliced

• Crushed vanilla wafers (like Nilla Wafers)

For the Cones:

• Waffle cones or sugar cones

• Optional: White chocolate and crushed wafers for coating the rims

Instructions:

1. Prepare the Pudding:

   • In a bowl, whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).

   • Let sit for 5 minutes to firm up.

2. Make the Cheesecake Filling:

   • In a separate bowl, beat the cream cheese until smooth.

   • Add powdered sugar and mix until well combined.

   • Fold in the banana pudding and 1 cup whipped topping. Mix until smooth and creamy.

3. Optional – Decorate the Cone Rims:

   • Melt white chocolate, dip the rims of the cones, and then dip in crushed wafers. Let set.

4. Assemble the Cones:

   • Layer a spoonful of crushed vanilla wafers into the bottom of each cone.

   • Pipe or spoon in some of the cheesecake filling.

   • Add a few banana slices.

   • Repeat layering if your cone is large enough.

   • Top with whipped topping and more crushed wafers.

5. Serve Immediately or Chill:

   • Best enjoyed fresh, but you can chill them upright in a cup or cone holder for 1–2 hours. Add banana slices just before serving to avoid browning.

   • 🔁 Variations:

• Chocolate lovers: Add a drizzle of chocolate or Nutella between layers.

• Crunchy cones: Try using mini waffle bowls for easier serving.

• No banana pudding mix? Use vanilla pudding and add banana extract.