Cannoli Pie

• 2 lbs ricotta cheese (I use whole milk ricotta)
• 1/2 cup confectioners' sugar
• 1 cup Cool Whip Topping
• 1 teaspoon vanilla
• 1/3 teaspoon cinnamon
• 1/2 cup maraschino cherry, coarsely chopped
• 1/2 cup slivered almonds (toasted)
• 1/2 cup semisweet chocolate, grated
• 2 teaspoons orange zest
• 1 chocolate cookie pie crust, ready-made
• 1 tablespoon butter, melted

1. Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
2. Place all the other ingredients into a large bowl and mix well.
3. Fill the pie crust with the ricotta filling.
4. Cover lightly with plastic wrap and place in freezer.
5. Chill for at least 8 hours.
6. Before serving, remove from freezer for 15 to 20 minutes.
7. I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.

ricotta cheese, confectioners, topping, vanilla, cinnamon, maraschino cherry, slivered almonds, semisweet chocolate, orange zest, chocolate cookie pie crust, butter

Taken from www.food.com/recipe/cannoli-pie-111003 (may not work)