Truth be told I make cannoli dip differently every single time. I might get scolded for going non traditional this time but omitting the ricotta cheese seems to have made this dip a HIT for every single person who has tried it (kids included) so I’m going to stick with this recipe from now on. The mascarpone is a perfect sub for cream cheese because it’s a little bit less tangy which I love.
If you have little chefs in your house this is literally the *perfect* recipe for them to make all by themselves if they’re old enough. Lots of wiggle room if things aren’t measured exactly and whatnot. And even if your kiddos can’t yet make this by themselves they can absolutely help- who wouldn’t get excited about you wanting them to break waffle cones on purpose?! It’s kinda fun…
I clearly need a holiday manicure, ha.
1 Countainer of cool whip
1 Container of mascarpone cheese
1/2 cup powdered sugar
2 tsp vanilla extra (use amaretto to jazz this up if you like the flavor!)
1 12oz bag mini chocolate chips
a bar of chocolate for garnish
waffle cones or fresh pizzelles for dipping
Mix first five ingredients in a bowl. Transfer to serving dish. Use a zester to add chocolate shavings to the top. That’s it- so easy!
You can store this in the fridge for a few days if you want to make it ahead. I even think it would be awesome frozen ice cream sandwich style between two pizzelles. Yum!
Have a great Wednesday!
F I V E M O R E S L E E P S