S’more Cannoli
• 32 oz Galbani® Ricotta
• 1 1/2 cup Powdered sugar
• 1 tsp Vanilla extract
• 18 Cannoli shells
• 1 Small jar of marshmallow fluff
• 1 Small jar of hot fudge
• 4 Graham crackers
Directions
- Mix ricotta, sugar and vanilla in a bowl.
- Add cannoli mixture to a pastry bag or large plastic sandwich bag with one corner cut off.
- Lay out the cannoli shells on a tray and pipe ricotta into the ends.
- Stir marshmallow fluff and pipe onto the plate or place a small spoonful onto the ends of each cannoli.
- Use a kitchen torch or grill lighter to crisp up the marshmallow ends.
- Heat up the hot fudge according the label and drizzle over the cannoli.
- Then crush up graham crackers and sprinkle the crumbs over top to finish.
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