No-Bake Banana Pudding Cheesecake Cones 
Ingredients
For the cheesecake layer
8 oz block-style full-fat cream cheese, softened to room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup heavy whipping cream, cold
For the banana pudding layer
1 packet (3.4 oz) instant banana pudding mix
2 cups cold whole milk
For assembly
8 waffle cones (fresh and crisp)
½ cup crushed vanilla wafers (plus extra for topping)
Optional drizzle
Caramel sauce or sweetened condensed milk
Instructions
1. Prepare the cream cheese base
In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth (no lumps). Add powdered sugar and vanilla, then beat again until fluffy.
2. Whip the cream
In a separate cold bowl, whip the heavy cream on medium-high speed until stiff peaks form (the cream stands upright when you lift the beater).
3. Fold and combine
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a down-and-over motion to keep the mixture airy. Transfer to a piping bag and refrigerate while you make the pudding.
4. Make the banana pudding
In another bowl, whisk the instant banana pudding mix with cold milk vigorously for 1–2 minutes. Let it sit for exactly 5 minutes – it should be thick but still pipeable. Transfer to a separate piping bag.
5. Assemble the cones
Place each waffle cone upright in a glass or cone holder. Sprinkle 1 teaspoon of crushed vanilla wafers into the bottom of each cone (this helps prevent sogginess).
6. Layer the fillings
Pipe a thin layer of cheesecake mixture, then a layer of banana pudding, then another sprinkle of wafer crumbs. Repeat until the cone is filled to the top. Finish with a swirl of cheesecake mixture on top.
7. Add toppings and chill
Drizzle caramel sauce or sweetened condensed milk over each cone. Sprinkle with additional wafer crumbs. Refrigerate for at least 15 minutes before serving to let the layers set.
No-Bake Banana Pudding Cheesecake Cones
