OREO Cannoli Cream Cones

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

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

Nutrition facts

Recipe Tips

1

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.

2

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.

3

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

4

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.