Cookies'N'Cream Cannoli – a delicious recipe with Cream Cheese, milk ricotta cheese, icing sugar, vanilla, OREO Pieces, cannoli shells. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cream cheese in 12-qt.
2
bowl of electric mixer fitted with paddle atachment (or in 6-qt.
3
bowl for trial recipe).
4
Beat on medium speed 1 min.
5
or until light and fluffy.
6
Scrape paddle and bowl.
7
Add ricotta cheese, icing sugar and vanilla; mix well.
8
Stir in 1-1/2 qt.
9
(1.5 L) of the OREO Pieces (or 1-1/2 cups [375 mL] of the OREO Pieces for trial recipe); cover.
10
Refrigerate until ready to use.
11
Meanwhile, dip both ends of shells in melted chocolate, then in remaining 1 qt.
12
(1 L) OREO Pieces (or in remaining 1 cup [250 mL] OREO Pieces for trial recipe).
13
Place in single layer on wire racks; let stand until chocolate is firm.
14
Spoon cream cheese mixture into pastry bag fitted with fluted tip just before serving.
15
Use to pipe about 3 Tbsp.
16
(45 mL) of the cream cheese mixture into each shell.
863
kcal
Calories
37
g
Fat
123
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: - Philadelphia Brick Cream Cheese, softened, - whole milk ricotta cheese, 2-1/4 cups icing sugar, 4 tsp. vanilla, and more.
Yes, Cookies'N'Cream Cannoli falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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