Cookies'N'Cream Cannoli

1. 1

   Place cream cheese in 12-qt.

2. 2

   bowl of electric mixer fitted with paddle atachment (or in 6-qt.

3. 3

   bowl for trial recipe).

4. 4

   Beat on medium speed 1 min.

5. 5

   or until light and fluffy.

6. 6

   Scrape paddle and bowl.

7. 7

   Add ricotta cheese, icing sugar and vanilla; mix well.

8. 8

   Stir in 1-1/2 qt.

9. 9

   (1.5 L) of the OREO Pieces (or 1-1/2 cups [375 mL] of the OREO Pieces for trial recipe); cover.

10. 10

    Refrigerate until ready to use.

11. 11

    Meanwhile, dip both ends of shells in melted chocolate, then in remaining 1 qt.

12. 12

    (1 L) OREO Pieces (or in remaining 1 cup [250 mL] OREO Pieces for trial recipe).

13. 13

    Place in single layer on wire racks; let stand until chocolate is firm.

14. 14

    Spoon cream cheese mixture into pastry bag fitted with fluted tip just before serving.

15. 15

    Use to pipe about 3 Tbsp.

16. 16

    (45 mL) of the cream cheese mixture into each shell.

* Per serving · 4 servings · Values may vary.