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


  1. 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.
  2. 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.
  3. 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.
  4. Special Extra

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


Nutritional facts are based on a single serving
Calories 320
Total fat 22g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 40mg
Sodium 140mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 12g
Protein 6g
Vitamin A 8%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 8%DV
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