Rich, Crisp And Creamy Chocolate Cannoli
Serving Size / Yield
- 1 refrigerated chocolate pie crust
- 4 C. Ricotta
- 1 1/2 C. powdered sugar
- 1 T. vanilla
Unroll the pie crust and cut into 4 strips. Gently roll each strip around a metal cannoli tube, pressing the ends together to seal. Bake according to pie crust directions. In a large bowl, beat together the ricotta, sugar, and vanilla until fluffy and well combined. Fill each baked cannoli shell with the cheese mixture, once the shells are completely cool.