Banana Pudding Cheesecake Cones

A fun and delicious twist on the classic banana pudding.

Ingredients

For the crust:

1 cup graham cracker crumbs

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1/4 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1 (15-oz) can crushed pineapple, drained

For the banana layer:

1 banana, sliced

For the whipped cream topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

Instructions

1. Prepare the crust:

In a medium bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until evenly combined.

Spoon a small amount into the bottom of each waffle cone or serving cup and press gently to form a firm base. Set aside.

2. Make the cheesecake filling:

In a large bowl, beat the cream cheese until smooth.

Add 1 cup sugar and 1/4 teaspoon salt; continue beating until creamy.

Slowly add milk and vanilla extract, mixing until smooth and slightly pourable.

Fold in the drained crushed pineapple.

3. Assemble the cones:

Place a layer of banana slices over the crust in each cone.

Spoon the cheesecake filling over the bananas, filling the cones to the top.

4. Make the whipped cream topping:

In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Pipe or spoon the whipped cream over each cone.

5. Serve:

Chill the cones in the refrigerator for at least 1 hour before serving to allow the cheesecake filling to set.

Optional: Garnish with additional banana slices or crushed graham crackers.

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