Directions:

Rinse and pat your berries dry, then slice your strawberries. Add sliced strawberries and blueberries to a bowl and toss with sugar. Refrigerate these while preparing your waffle cones.

In separate bowls, microwave the red and blue candy melts according to the package instructions. Once the candy melts are ready, dip the rims of each of the waffle cones in red and blue chocolate about 1 inches down from the top. (You only need a thin layer of chocolate, you don’t need an excess, just enough for the sprinkles to stick to).

Add sprinkles immediately to the melted chocolate so it doesn't have time to harden on the cone before adding decorating. Set these upright in a glass or ice cream cone holder and place in the refrigerator to harden.

Now make the stabilized cheesecake whipped cream.

Add the cold whipped cream to a clean bowl and beat on high for about 5 minutes or until stiff peaks form.

Then add powdered sugar, pudding mix and vanilla extract to the bowl and continue beating until fully combined, fluffy and stiff. (add this whipped cream to a piping bag and cut the tip off or use a large 1A Wilton piping tip)

Now assemble your waffle cones.

Pipe about an inch layer of whipped cream into the bottom of each cone.

Then, remove the berries from the refrigerator. Using a slotted spoon, scoop about ¼ cup of berries into each cone, filling to the top and making sure to drain them well to avoid excess liquid.

Now add a dollop of whipped cream on top and a cherry. (again, make sure to drain and pat the cherries dry because they tend to have a lot of excess liquid)

Serve these right away or keep in the refrigerator standing upright until ready to eat.