Prepare the Cones:
- Make the crushed cookie coating: In a small bowl, combine the crushed vanilla wafer cookies with the melted butter. Stir until the crumbs are evenly coated and slightly moist, forming a sandy texture that will adhere well to the cones.
- Coat the cones: Working one at a time, lightly dip the rim of each waffle or sugar cone into the melted butter mixture. Immediately roll the buttered edge in the crushed cookie coating, gently pressing so the crumbs adhere and form a decorative and flavorful rim. Set the cones upright in a glass or stand and allow the coating to set for a few minutes.
Assemble the Cheesecake Cones:
- Fill the cones: Spoon or pipe the chilled banana pudding cheesecake filling into each prepared cone. For a neater presentation, use a piping bag fitted with a large round or star tip. Fill generously, allowing the mixture to slightly mound at the top.
- Garnish and serve: Top each cone with a fresh banana slice, a swirl or dollop of whipped cream, a sprinkle of crushed vanilla wafers, and a drizzle of caramel sauce if desired. Serve immediately for best texture and flavor.
Storage Tips
These cones are best enjoyed fresh, as the waffle or sugar cones can soften over time once filled. If making ahead, store the cheesecake filling and prepared cones separately. Fill and garnish just before serving. Leftover filling can be stored in the refrigerator for up to 3 days in an airtight container.
