These Cannolis are full of flavor and texture. They are also very easy to make and uses Cream Cheese instead of Ricotta Cheese. This delicious recipe is by Laura Vitale.
Makes about 10 Cannolis
10 Large Cannoli Shells
4 3.5oz Butterscotch Pudding Cups
1 8oz Package of Cream Cheese (at room temperature)
1/2 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1/2 Cup Butterscotch Chips
1/2 Toffee Bits
Combine the Pudding, Cream Cheese, Cinnamon, and Vanilla Extract with a wire whisk. Next stir in the Butterscotch Chips. Fill a large piping (or plastic) bag with the filling and cut the tip of the bag off. Pipe the filling in each side of the Cannoli Shell and top with the Toffee Bits. Serve on the same day and enjoy!