Ingredients
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup heavy whipping cream
- 1 tsp vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
For the Cones:
- 10–12 waffle or sugar cones
- 1 cup crushed vanilla wafer cookies
- 2 tbsp melted butter
For Garnish (Optional):
- Sliced bananas
- Whipped cream
- Extra crushed vanilla wafers
- Caramel drizzle or chocolate syrup
Preparation
1. Make the Cheesecake Filling:
- Beat the cream cheese: In a large bowl, mix softened cream cheese with powdered sugar until smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
- Prepare the pudding: In another bowl, whisk banana pudding mix with cold milk. Let it sit for 2–3 minutes until thickened.
- Combine: Fold the banana pudding into the cream cheese mixture. Chill for at least 20 minutes.
2. Prepare the Cones:
- Make cookie rims: Mix crushed vanilla wafers with melted butter.
- Dip the cones: Roll the rim of each cone in the buttery crumb mixture. Let set 5–10 minutes.
3. Assemble the Cones:
- Fill each cone with the chilled cheesecake-pudding mixture using a spoon or piping bag.
- Top with banana slices, whipped cream, extra crumbs, and drizzle of syrup.
Storage Tips
- Best enjoyed immediately for crunch.
- Cheesecake filling can be stored up to 2 days refrigerated.
- Don’t assemble cones ahead—fill just before serving to avoid sogginess.