OREO Cannoli Cream Cones

Name: OREO Cannoli Cream Cones
Prep time: 20 min
Total time: 80 min
Yield: 12
Ingredients: 17 OREO Cookies, divided; 12 sugar cones; 1 pkg. white baking chocolate, melted; 2 pkg. brick cream cheese, softened; ½ cup whole milk ricotta cheese (See Note.); ⅓ cup sugar; 1 tsp. ground cinnamon

Chocolate-dipped sugar cones are filled with all the flavors of your favorite Italian dessert in these delicious hand-held cannoli cones.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

17 OREO Cookies, divided
12 sugar cones
1 pkg. (4 oz.) white baking chocolate, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup whole milk ricotta cheese (See Note.)
⅓ cup sugar
1 tsp. ground cinnamon

Directions

Cut each of 3 cookies into 4 wedges; finely chop 7 of the remaining cookies. Reserve cookie wedges and chopped cookies in separate bowls for later use.

Cover baking sheet with parchment. Coarsely chop remaining cookies. Dip tops of sugar cones, 1 at a time, into melted chocolate, then sprinkle with coarsely chopped cookies. Place, top sides down, on prepared baking sheet. Let stand until chocolate is firm.

Meanwhile, beat cream cheese, ricotta, sugar and cinnamon in medium bowl with mixer until blended. Stir in reserved finely chopped cookies. Refrigerate 1 hour.

Spoon cream cheese mixture into piping bag fitted with large round tip. Use to fill prepared cones with cream cheese mixture. Top each with 1 of the reserved cookie wedges.

Recipe Tips

Size-Wise
Allow yourself both the time and attention to savor the flavor of these creamy desserts.
Note
If the ricotta cheese is runny, spoon ricotta onto paper towel-covered plate. Let stand until excess liquid is drained off before using ricotta as directed.