Ingredients
- For the banana pudding:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- For the cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- For assembly:
- Ice cream cones or waffle cones
- Crushed vanilla wafers or cookies
- Banana slices (optional, for layering or topping)
Instructions
- In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt over medium heat.
- Cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in vanilla extract and mashed bananas.
- Let the pudding cool completely.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, then gradually mix in the heavy whipping cream.
- Beat the mixture until light and fluffy.
- Spoon crushed vanilla wafers into the bottom of each cone.
- Layer banana pudding and cheesecake filling into the cones, repeating until full.
- Top with additional wafer crumbs or banana slices if desired.
- Chill the cones in the refrigerator until ready to serve.
Notes
- Use waffle cones for a sturdier base.
- Chill the cones upright to prevent tipping and keep them crisp.
- Store-bought banana pudding can be used for convenience.
- Add caramel or chocolate drizzle between layers for added sweetness.
- Best served chilled; do not freeze to maintain texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cone
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
