1 package (12-14) waffle bowls

2 tablespoons melted butter

2 tablespoons granulated sugar (optional)

For the Cheesecake Pudding Filling:

1 package (3.4 oz) instant vanilla pudding mix

1 1/2 cups milk

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

Whipped cream (store-bought or homemade)

Crushed vanilla wafers or Biscoff cookies

Caramel sauce or butterscotch sauce (optional)

Preheat your oven to 350°F (175°C).

Brush the inside of each waffle bowl with melted butter.

Place the waffle bowls on a baking sheet.

If desired, sprinkle the inside of each bowl with a little granulated sugar for extra sweetness and crunch.

Bake for 5-7 minutes, or until the bowls are crispy and lightly golden. Remove from the oven and let cool completely.

In a medium bowl, whisk the instant vanilla pudding mix with milk until smooth and thickened. Let it sit for a few minutes.

In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the powdered sugar and vanilla extract to the cream cheese and beat until well combined.

Gently fold the prepared pudding into the cream cheese mixture until fully combined.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the pudding mixture until smooth and light.

Spoon or pipe the cheesecake pudding filling into the cooled waffle bowls.

Top with whipped cream if desired.

Sprinkle crushed vanilla wafers or Biscoff cookies on top of the pudding.

Drizzle with caramel sauce or butterscotch sauce if desired.

Serve immediately or refrigerate until ready to serve.

Enjoy guys !