Cannoli Cookie Swirl made with CHIPS AHOY! Cookie Pieces

Cannoli Cookie Swirl made with CHIPS AHOY! Cookie Pieces

Rich ricotta cannoli dip swirled with a creamy cookie butter made from CHIPS AHOY! Cookie pieces and finished with a crunchy cookie crumble creates a great to-go treat for the emerging dessert delivery trend.


16 servings, 2.5 oz. each

  • 15 oz. whole milk ricotta cheese, drained
  • 8 oz. cream cheese, softened
  • 6-1/4 oz. powdered sugar
  • 1 tsp. vanilla bean paste
  • 7 oz. CHIPS AHOY! Cookies, crumbled, divided
  • 4 oz. milk
  • 1 tsp. lemon zest

Nutrition per serving

  • Calories


  • Total fat

    9 g

  • Saturated fat

    4.5 g

  • Trans fat

    0 g

  • Cholesterol

    20 mg

  • Sodium

    100 mg

  • Carbohydrate

    22 g

  • Dietary fiber

    0 g

  • Sugars

    17 g

  • Added sugars

    14 g

  • Protein

    2 g

  • Vitamin A

    6 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    2 %DV

  • Potassium

    2 %DV

  • Vitamin D

    2 %DV


Beat ricotta and cream cheeses with electric mixer until smooth. Add sugar and vanilla bean paste; beat until well blended. Divide mixture evenly between 2 mixing bowls.

Combine 1-1/2 cups cookie crumbs and milk in separate bowl, stirring until milk is absorbed. Fold mixture into 1 bowl of the cheese mixture. Fold lemon zest into second bowl of cheese mixture. Spoon each mixture into separate pastry bags fitted with small round tips.

For each serving: Pipe 1-1/4 oz. of each mixture into serving bowl; swirl to combine. Sprinkle with a small amount of the remaining cookie crumbs.


Serving Suggestion:

  • Serve with cannoli chips for dipping.