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


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
Calcium 10%DV
Iron 8%DV


  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.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.