Banana Pudding Cheesecake Cones

Instructions

Step 1: In a medium bowl, whisk together the banana pudding mix and cold milk. Set aside to thicken for 5 minutes.

Step 2: In a separate large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and beat until well combined.

Step 3: Fold the thickened banana pudding into the cream cheese mixture until fully incorporated. Then gently fold in the whipped topping.

Step 4: Spoon the cheesecake banana pudding mixture into a piping bag or large zip-top bag with the corner snipped off.

Step 5: Pipe the mixture into the waffle cones, filling them generously. Sprinkle crushed vanilla wafers over the top.

Step 6: Optional: Drizzle melted white chocolate over the cones and top with a dollop of whipped cream.

Step 7: Chill the cones in the fridge for at least 1 hour before serving to set.

Storage Information

Banana Pudding Cheesecake Cones are best enjoyed the same day they’re made for peak texture and crunch. If storing, place cones upright in an airtight container in the fridge for up to 2 days. Note that the cones may soften over time due to moisture from the filling.