8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (3.4 oz) box banana instant pudding mix
1 ½ cups cold milk
1 cup heavy whipping cream, cold
Layers & Assembly
10–12 waffle cones or sugar cones
1 ½ cups crushed vanilla wafer cookies
2 ripe bananas, thinly sliced
Optional Toppings
Whipped cream
Caramel drizzle
Crushed vanilla wafers
Banana chips
Ezoic
Instructions
Step 1: Prepare the Banana Pudding
In a medium bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Set aside to fully set while preparing the cheesecake base.
Step 2: Make the Cheesecake Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated and lump-free.
Step 3: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake texture.
Step 4: Combine the Filling
Fold the prepared banana pudding into the cheesecake mixture until smooth and evenly combined. Refrigerate for 15–20 minutes to slightly firm the filling for easier piping.
Step 5: Assemble the Cones
Spoon or pipe a layer of cheesecake filling into the bottom of each cone. Add a layer of crushed vanilla wafers, followed by banana slices. Repeat layers until cones are filled. Finish with whipped cream and desired toppings.
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