Cookies'N'Cream Cannoli

• - Philadelphia Brick Cream Cheese, softened
• - whole milk ricotta cheese
• 2-1/4 cups icing sugar
• 4 tsp. vanilla
• 2-1/2 qt. OREO Pieces, finely crushed
• 96 each cannoli shells (3x1 inch)
• 2 cups bittersweet chocolate, melted

1. Place cream cheese in 12-qt.
2. bowl of electric mixer fitted with paddle atachment (or in 6-qt.
3. bowl for trial recipe).
4. Beat on medium speed 1 min.
5. or until light and fluffy.
6. Scrape paddle and bowl.
7. Add ricotta cheese, icing sugar and vanilla; mix well.
8. Stir in 1-1/2 qt.
9. (1.5 L) of the OREO Pieces (or 1-1/2 cups 375 mL of the OREO Pieces for trial recipe); cover.
10. Refrigerate until ready to use.
11. Meanwhile, dip both ends of shells in melted chocolate, then in remaining 1 qt.
12. (1 L) OREO Pieces (or in remaining 1 cup 250 mL OREO Pieces for trial recipe).
13. Place in single layer on wire racks; let stand until chocolate is firm.
14. Spoon cream cheese mixture into pastry bag fitted with fluted tip just before serving.
15. Use to pipe about 3 Tbsp.
16. (45 mL) of the cream cheese mixture into each shell.

cream cheese, milk ricotta cheese, icing sugar, vanilla, oreo pieces, cannoli shells, bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/cookiesncream-cannoli-109940.aspx (may not work)