Cookies and Cream Cannoli
Cookies and Cream Cannoli
Cookies and Cream Cannoli
Cookies and Cream Cannoli

Cookies and Cream Cannoli

David Venable

Enjoy an extra delicious dessert with the combination of two tried-and-true sweets.

Ingredients

  • 15 oz whole-milk ricotta
  • 3 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 6–8 chocolate sandwich cookies, crushed
  • 12–15 cannoli shells

Directions

In a food processor, add the ricotta, cream cheese, powdered sugar, and vanilla. Pulse a few times, then blend to a smooth consistency. Fold in the crushed chocolate sandwich cookies.
Put the filling into a piping bag or a resealable plastic bag. Cut the tip so you have an opening about the size of a dime. Pipe the filling into the cannoli shells, filling one half and then the other.

Cook's Notes

The cannoli filling can be made ahead and refrigerated for a few days. Fill the cannoli shells when ready to serve so that they don’t get soggy.

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