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