Banana Pudding Cheesecake Cones 
Ingredients
For the Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract
1 cup heavy whipping cream
For the Banana Pudding Layer
1 package (3.4 oz) instant banana pudding mix
2 cups cold milk
For the Cones
8 waffle cones
½ cup crushed vanilla wafers or graham crackers
For the Topping
Caramel sauce or sweetened condensed milk
Extra crushed vanilla wafers
Instructions
Make the Cheesecake Filling
Soften and beat the cream cheese. Place the softened cream cheese in a medium bowl. Beat it with a hand mixer or a sturdy spoon until completely smooth with no lumps.
Add sugar and vanilla. Add the powdered sugar and vanilla extract to the cream cheese. Beat again until fully combined and creamy.
Whip the heavy cream separately. In another bowl, pour the cold heavy whipping cream. Whip it with a mixer on high speed until stiff peaks form—this means when you lift the beaters, the cream stands up in firm peaks that do not flop over.
Fold the whipped cream into the cream cheese mixture. Add all of the whipped cream to the cream cheese bowl. Use a rubber spatula to gently fold it in: cut down through the center, scrape along the bottom, and bring the spatula up and over. Rotate the bowl and repeat until no white streaks remain. Do not stir or mix vigorously, or the filling will become dense and runny.
Make the Banana Pudding Layer
Whisk the pudding. In a separate bowl, pour the instant banana pudding mix and the cold milk. Whisk vigorously for about 2 minutes until the pudding begins to thicken.
Let it set. Allow the pudding to rest in the refrigerator for 5 minutes. It should become thick and spoonable, like a soft custard.
Assemble the Cones
Add the crunchy base. Take each waffle cone and sprinkle about 1 tablespoon of crushed vanilla wafers or graham crackers into the bottom. Gently tap the cone on the counter so the crumbs settle at the very tip.
Layer the fillings. Using two small spoons or piping bags, add alternating layers of cheesecake filling and banana pudding into each cone. Start with a spoonful of cheesecake filling, then a spoonful of pudding, then another layer of cheesecake filling. Continue until the cone is filled to about ½ inch from the top.
Create the top swirl. Pipe or spoon a final swirl of cheesecake filling on top of each cone. Drizzle caramel sauce or sweetened condensed milk over the swirl.
Add the final crunch. Sprinkle a pinch of extra crushed vanilla wafers over the caramel drizzle.
Chill and Serve
Refrigerate the assembled cones. Stand the cones upright in a tall glass, a muffin tin, or a small dish. Place them in the refrigerator for 15 minutes. This resting time allows the flavors to meld and the fillings to firm up slightly.
Serve cold. Remove the cones from the fridge just before serving. Eat them within 1 to 2 hours of assembly for the best crunch
Banana Pudding Cheesecake Cones
