Ingredients:
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
1 cup heavy cream
1/2 cup banana puree (about 2 ripe bananas, blended)
1/2 cup crushed vanilla wafers
1/2 tsp ground cinnamon (optional)
For the Banana Pudding:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla extract
2 ripe bananas, sliced
For the Cones:
12 ice cream cones (waffle or sugar cones)
For Garnish (optional):
Whipped cream
Additional sliced bananas
Extra crushed vanilla wafers
Instructions:
Prepare the Banana Pudding:
In a saucepan, whisk together milk, sugar, cornstarch, and salt.
Cook over medium heat, whisking constantly until thickened and bubbling.
Remove from heat and stir in vanilla extract.
Cool to room temperature, then refrigerate until chilled.
Prepare the Cheesecake Filling:
Beat softened cream cheese until smooth. Add sugar and vanilla, mixing well.
Beat in sour cream and heavy cream until smooth.
Fold in banana puree and crushed vanilla wafers. Add cinnamon if desired.
Chill in the refrigerator for 30 minutes.
Assemble the Cones:
Place ice cream cones upright in a stable container.
Spoon or pipe the chilled cheesecake filling into each cone, filling about three-quarters full.
Spoon a layer of chilled banana pudding on top.
Garnish with whipped cream, sliced bananas, and crushed vanilla wafers if desired.
Serve and Enjoy:
