Banana Pudding Cheesecake Cones

INGREDIENTS:

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

½ teaspoon vanilla extract

½ cup heavy cream, whipped

For the Banana Pudding Layer:

1 box (3.4 oz) instant banana pudding mix

1 ½ cups cold milk

1 ripe banana, mashed

For the Cones & Toppings:

6 waffle cones

1 cup crushed vanilla wafer cookies

½ cup whipped cream (for garnish)

1 banana, sliced (for garnish)

Caramel drizzle (optional)

DIRECTIONS:

1. Make the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined. Set aside.

2. Prepare the Banana Pudding:

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

Fold in the mashed banana for extra flavor and creaminess.

3. Assemble the Cones:

Fill the bottom of each waffle cone with a spoonful of crushed vanilla wafers.

Pipe or spoon a layer of cheesecake filling into each cone.

Add a layer of banana pudding, then repeat until the cone is filled to the top.

4. Garnish and Serve:

Top each cone with whipped cream, a sprinkle of crushed vanilla wafers, and a banana slice.

Drizzle with caramel sauce for an extra decadent touch.

Serve immediately or refrigerate for up to 2 hours before serving.