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Cookies ’N’ Cream Cannoli with OREO Cookie Pieces

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Ingredients

8 doz. mini cannoli or 48 servings, two cannoli each
  • 2½ lb. cream cheese, softened
  • 4 lb. whole milk ricotta cheese, drained
  • 9 oz. powdered sugar
  • 4 tsp. vanilla
  • 1½ lb. OREO Small Cookie Pieces, divided
  • 96 mini (3x1-inch) cannoli shells
  • 8 oz. bittersweet chocolate, melted
NUTRITION FACTS

Nutrition per serving

Calories320 Total fat22 gSaturated fat9 gTrans fat0.5 gCholesterol40 mgSodium140 mgCarbohydrate25 gDietary fiber1 gProtein6 gVitamin A8 %DVVitamin C0 %DVCalcium10 %DVIron8 %DV
DIRECTIONS

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.

Tips

Special Extra

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

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