Ingredients
* Thanks to Trudy Stumpf for sharing the photo and recipe!
8 cannoli shells, store-bought or homemade
1 brick (250 g) cream cheese, softened
1 packet Blueberry Lemon Dip & Dessert Mix
1 cup Cool Whip
Instructions
In a large bowl combine the cream cheese with Blueberry Lemon Dip & Dessert Mix, mix with a hand blender until smooth. Gently fold in the Cool Whip. Place the mixture into pastry bag fitted with a 1/2" open piping tip. Refrigerate until ready to use; filling can be made up to 24 hours in advance. When ready to serve, pipe the filling into one end of cannoli shell, filling halfway, then pipe into the other end. Repeat with remaining shells.
SMART IDEA: Made one recipe with Blueberry Lemon Dip & Dessert Mix and repeated the recipe with Chocolate Chip Cookie Dough Dip & Dessert Mix. Each shell was filled with a taste of both. Special treat for everyone! If you don’t have a piping bag, you can use a zipper-seal bag with the corner cut off or you can spoon the filling into the shells.
Products Used
