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OREO Cannoli Cream Cones

12 servings
Clock1h 20min Cook

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

Nutritional Information

Calories360
Total fat21g
Saturated fat11g
Trans fat0.5g
Cholesterol45mg
Sodium230mg
Total Carbohydrate38g
Dietary fiber1g
Total sugars24g
Added sugars22g
Protein6g
Vitamin D0% DV
Calcium6% DV
Iron6% DV
Potassium2% DV
  1. 1
    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.
  2. 2
    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.
  3. 3
    Meanwhile, beat cream cheese, ricotta, sugar and cinnamon in medium bowl with mixer until blended.  Stir in reserved finely chopped cookies. Refrigerate 1 hour.
  4. 4
    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.