Banana Pudding cheesecake cones

Banana Pudding Cheesecake Cones sound like a delicious and fun dessert! Here’s a simple recipe you can follow to make them:

For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup sour cream
For the Banana Pudding:
- 1 box of instant banana pudding mix
- 2 cups cold milk
- 1/2 cup whipped topping (optional, for extra fluffiness)
For the Assembly:
- 8-10 mini waffle cones
- 2 ripe bananas, sliced
- Nilla wafer cookies (crumbled)
- Whipped cream (optional, for topping)

Make the Banana Pudding:
- In a medium bowl, whisk together the instant banana pudding mix and the cold milk. Continue whisking for 2 minutes until it thickens.
- Fold in the whipped topping (if using) to make it a bit lighter and fluffier. Set aside.
Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Add the vanilla extract and sour cream, then mix again until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until well combined.
Assemble the Cones:
- Carefully crumble some Nilla wafer cookies and layer them at the bottom of each cone for some crunch.
- Spoon or pipe a layer of the cheesecake filling into each cone, pressing it gently to fill the cone.
- Add a few banana slices on top of the cheesecake layer.
- Spoon a generous amount of banana pudding on top of the banana slices, filling the cone almost to the top.
- Add another layer of cheesecake filling if needed, and top with more banana slices and a sprinkle of crumbled Nilla wafers.
Finish:
- Optionally, top with a dollop of whipped cream and a small wafer cookie on top.
- Refrigerate the cones for at least 2 hours before serving to allow everything to set.

Enjoy your Banana Pudding Cheesecake Cones! They’re perfect for a fun dessert or a party treat.