Seems one of the big adaptions bast east has been to redesign the Cannoli party but instead of filling individual pastry shells – its revised as a dip with the broken tubes or broken even waffle cones. The plus side means not soggy shells! Now I’m a huge fan of Cannoli’s and realized that many variations exist and differences regionally both here in the US and in Italy. This version comes from my Sister back in CT. The adaption I made to it – was I felt it needed a brightness to bring out the ricotta, so I added the zest. The Cool Whip thins it enough to “dip” into while lightening its taste some. As with most of my recipes – adapt them to your taste.
- 2 Cups Ricotta
- 1/2 cup powered Sugar
- 6 oz of Cream Cheese, softened
- 1/2 tsp Vanilla
- Zest of 1/2 a Lemon and 1/2 a Lime (or variation to taste)
- 8 oz of Cool Whip
- 1/2 cup mini Chocolate Chips (or more to taste)