Banana Pudding Cheesecake Cones

Ingredients

For the Cheesecake Pudding Filling

• 1 (8 oz) package cream cheese, softened
• 1 (3.4 oz) box instant banana pudding mix
• 1 1/2 cups cold milk
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup whipped topping (Cool Whip or homemade)

For Assembly

• 6–8 waffle cones or sugar cones
• 2 ripe bananas, sliced
• 1 1/2 cups crushed Nilla wafers (plus extra for topping)
• Whipped cream, for garnish
• Whole Nilla wafers, for garnish

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
2. Add sweetened condensed milk and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the banana pudding mix and cold milk until thickened (about 2 minutes). Let it sit for 5 minutes to firm up.
4. Fold the prepared pudding into the cream cheese mixture until fully blended and creamy.
5. Gently fold in whipped topping until light and fluffy. Chill in the refrigerator for 10–15 minutes.
6. To assemble, start by adding a layer of crushed Nilla wafers into each cone.
7. Pipe or spoon in a layer of the cheesecake pudding mixture, followed by a few banana slices.
8. Repeat layers until the cone is full, ending with pudding on top.
9. Garnish each cone with whipped cream, a sprinkle of crushed wafers, and a whole Nilla wafer on top.
10. Serve immediately or refrigerate for up to 2 hours before serving for best texture.

Storage Options

These Banana Pudding Cheesecake Cones are best enjoyed fresh. However, you can prepare the cheesecake filling up to 24 hours in advance and store it in an airtight container in the refrigerator. Fill the cones just before serving to prevent them from becoming soggy.

Notes

• For a thicker filling, reduce the milk slightly in the pudding mixture.
• To keep cones from getting soggy, line the inside with melted chocolate and let it harden before filling.
• You can also use graham cracker crumbs instead of Nilla wafers for a different flavor.

Tips for Success

• Use cold milk for instant pudding so it sets properly.
• Pipe the filling neatly with a piping bag for a bakery-style finish.
• Chill the cones for 15–20 minutes before serving for a firmer texture.
• Add caramel drizzle or crushed pecans for an extra indulgent touch.

Variations

• Strawberry Banana Cheesecake Cones: Add sliced strawberries between the layers for a fruity twist.
• Chocolate Banana Pudding Cones: Use chocolate pudding instead of banana pudding for a richer flavor.
• Mini Cones: Make bite-sized versions using mini waffle cones — perfect for parties and dessert tables.

Frequently Asked Questions (FAQ)

Can I make these ahead of time?

Yes, you can prepare the cheesecake filling in advance, but assemble the cones just before serving to keep them crispy.

Can I use homemade pudding instead of instant?

Absolutely! Homemade banana pudding works beautifully — just chill it completely before mixing with the cream cheese base.

What type of cones work best?

Waffle cones hold more filling and stay crisp longer than sugar cones, but either will work.

Can I freeze these cones?

Freezing is not recommended, as the bananas and pudding may change texture when thawed.

Conclusion

These Banana Pudding Cheesecake Cones are a fun, decadent, and crowd-pleasing dessert that combines the creamy richness of cheesecake with the nostalgic flavor of banana pudding. Easy to make, no baking required, and beautifully served in cones — it’s the ultimate treat for parties, potlucks, or anytime you want to impress with something sweet and playful!