Cookies ’N’ Cream Cannoli with OREO Cookie Pieces

Cookies ’N’ Cream Cannoli with OREO Cookie Pieces


8 doz. mini cannoli or 48 servings, two cannoli each

  • 2-1/2 lb. cream cheese, softened
  • 4 lb. whole milk ricotta cheese, drained
  • 9 oz. powdered sugar
  • 4 tsp. vanilla
  • 1-1/2 lb. OREO Small Cookie Pieces, divided
  • 96 mini (3x1-inch) cannoli shells
  • 8 oz. bittersweet chocolate, melted

Nutrition per serving

  • Calories


  • Total fat

    22 g

  • Saturated fat

    9 g

  • Trans fat

    0.5 g

  • Cholesterol

    40 mg

  • Sodium

    140 mg

  • Carbohydrate

    25 g

  • Dietary fiber

    1 g

  • Sugars

    12 g

  • Protein

    6 g

  • Vitamin A

    8 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    8 %DV


Place cream cheese in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on medium speed 1 min. or until light and fluffy. Scrape paddle and bowl. Add ricotta cheese, powdered sugar and vanilla; mix well. Stir in 14 ounces of the OREO Pieces; cover. Refrigerate until ready to use.

Meanwhile, dip both ends of shells in melted chocolate, then in remaining 2 oz. OREO Pieces. Place in single layer on wire racks; let stand until chocolate is firm.

Spoon cream cheese mixture into pastry bag fitted with fluted tip just before serving. Use to pipe about 3 Tbsp. of the cream cheese mixture into each shell.


Special Extra

  • Garnish with a light sifting of additional powdered sugar just before serving.