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



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


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.