I have a six-pack of cannoli with your name on it. Grab a gallon of milk to wash them down, and join me below for my “15 Minute Easy Cannoli Recipe”. I promise you, these cannoli are not only easy to make, they are quite delicious.
The Easy Cannoli Recipe Story
My family has a thing for cannoli, and I’ve never been shy about it 😂. Last Christmas, I made fresh peppermint cannoli for my first “Holiday Housewalk” and they were really yummy, but honestly, they didn’t turn out like the one’s we’ve had in New York City, or Toronto. We later found out that we got the wrong ricotta cheese 😖.
Well, 7 months later in the middle of the global pandemic, I was making my “Simple Strawberry Cream Pie” and my smart, Italian husband said, “This pie filling (without the strawberries) would taste fantastic in a cannoli”. 🤭
I immediately ran over to my note pad and wrote down, “TRY FILLING IN CANNOLI SHELLS!” Do you send yourself notes??? I can’t survive without them.
It took us about a week to let the pie settle, and then there I was testing the very simple pie filling recipe again in the pre-made cannoli shells I still had in the pantry from Christmas (I had ordered an extra box from Instacart and they last forever).
How Easy are these Easy Cannoli to make?
Making the filling for the cannoli takes seconds, and stuffing the shells took 5 minutes flat. It was so simple I couldn’t believe it.
After the 6 large cannoli shells were filled, I decided to sprinkle mini chocolate chips on the ends, and then freeze them in an air tight baking dish so they would be nice and cold (I like my cannoli cold 🥶).
All I can say, now after eating 2 of the 6 cannoli I made is… these are flipping’ fantastic and we knocked it out of the park. I hope you make them for your family…
TIP: Find pre-made cannoli shells at the grocery store in the ethnic Italian section.
15 Minute Easy Cannoli Recipe
- 6 pre-made large cannoli shells (Most grocery stores carry them-I used a 4 oz. box of 6 shells each 5 inches long.)
- 1 (8 oz.) of your favorite light cream cheese (or regular)
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 container of your favorite light cool whip-8 oz. (or regular)
- 1 cup mini-chocolate chips (optional)
Place cannoli shells on parchment paper in a baking dish that has a cover for storage later.
Mix cold cream cheese, sugar, and vanilla in a stand up mixer until whipped (just a few seconds).
Fold whipped topping into cheese mixture being careful not to over mix.
Fill large zip bag with this cannoli filling, and cut off 1 corner of the zip bag about 1/4 inch long.
Fill each cannoli shell carefully by squeezing the filling into one side of the shell first, and then the other, so the filling meets in the middle.
Add mini chocolate chips at the very end, and eat now (yummo!) or freeze. We loved ours straight from the freezer!
TIP: Use extra filling to dip graham crackers or strawberries in.
TIP: Make days ahead and freeze in an air tight container. Serve right out of the freezer.
Amount Per Serving Calories 432Total Fat 17gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 9mgSodium 55mgCarbohydrates 70gFiber 2gSugar 60gProtein 5g