Banana Pudding Cheesecake Cones Recipe

Ingredients

For the Cones:

• 6 waffle cones
• 1 cup crushed Nilla wafers (for coating)
• 2 tablespoons melted butter (optional, for brushing cone rims)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)

For the Banana Pudding:

• 1 (3.4 oz) box instant banana pudding mix
• 1 1/2 cups cold milk
• 1 ripe banana, sliced

For Topping:

• Extra whipped topping
• Crushed Nilla wafers
• Banana slices
• Optional: caramel drizzle

Instructions

1. Prepare the Banana Pudding:
   In a bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened (about 2 minutes). Chill in the refrigerator for 10–15 minutes.
2. Make the Cheesecake Filling:
   In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined. Gently fold in the whipped topping.
3. Mix It Together:
   Fold the chilled banana pudding into the cheesecake filling until well blended.
4. Prepare the Cones:
   Optional: Lightly brush the rims of the waffle cones with melted butter and dip them into crushed Nilla wafers for extra crunch.
5. Assemble the Cones:
   Spoon or pipe the banana pudding cheesecake mixture into each cone. Layer with banana slices and crushed Nilla wafers as you fill.
6. Top It Off:
   Finish with a swirl of whipped topping, more crushed wafers, a banana slice, and an optional drizzle of caramel.
7. Serve Immediately:
   Serve right away for best texture, or chill briefly if you want the cones to soften slightly.

Would you like a no-bake version or freezer-friendly option too?