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
  • 6¼ 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

Calories170 Total fat9 gSaturated fat4.5 gTrans fat0 gCholesterol20 mgSodium100 mgCarbohydrate22 gDietary fiber0 gAdded sugars14 gProtein2 gVitamin A6 %DVVitamin C0 %DVVitamin D2 %DVCalcium4 %DVIron2 %DVPotassium2 %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.

© Mondelēz International group