Tag Archives: whipped cream

No-Bake Cannoli Pie

cannolie pie

Everyone who knows me knows I don’t bake. Or I should say, I don’t bake very well. So when I saw this recipe one day for a NO BAKE pie I was determined. I had bought a few containers of Marscapone cheese that I had been making a cannoli dip with and their “best by” dates were coming up soon so I was very happy when I found this recipe. Plus I had all of the ingredients! Well sort of anyway. The crust calls for ground-up cannoli shells. I had a box of sugar cones that we used as dippers when I made the dip so I thought, why not use them instead! And I added some almonds to the mix as well.

I brought the pie to a friend for dessert and it was a hit. Tasted like cannoli!  So how can that be a bad thing! I would definitely make this again. The original recipe, No Bake Cannoli Cheesecake had the ingredients being put into 4 mini tart pans (4″). I don’t have mini tart pans because I don’t bake! But I do have many pie dishes so that is what I used. 

INGREDIENTS:

  • 8 cannoli shells ground fine (or 8 sugar cones ground fine)
  • handful whole almonds ground fine with the cannoli shells/cones
  • 4 tablespoons butter, melted
  • 15 oz. whole milk ricotta
  • 8 oz. Marscapone cheese
  • 1 teaspoon vanilla extract
  • 2/3 cup powdered sugar
  • ½ cup mini chocolate chips
  • 1/8 cup chopped pistachios
  • Fresh whipped cream, Cool Whip or Reddi-Wip

INSTRUCTIONS:

  1. In a small bowl combine the shells/cones/almonds and the melted butter until mixed. Press firmly into bottom and on sides of pie plate. Freeze about 30 minutes.
  2. In a medium bowl cream the Marscapone and ricotta cheese. Add in the vanilla and powdered sugar, mix well.
  3. Add the chocolate chips and stir in by hand.
  4. Get the pie plate out of the freezer and carefully fill with the mixture.
  5. If using whipped cream you can decorate the edges, otherwise, add the cool whip etc. when serving.
  6. Sprinkle the pistachio nuts over the top.
  7. Refrigerate at least 3 hours or overnight. 

 

cannoli pie

 

 

 

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Chocolate Coconut Martini

This is not your usual chocolate martini. I saw it on Hungry Girl’s new television show on The Cooking Channel. We haven’t made it yet but plan to very soon. The only change I made to this was using regular Reddi-wip instead of fat-free Reddi-wip. This is a low-calorie martini as well. Using the Diet Hot Cocoa mix which has only 25 calories saves many calories. We use the Diet Swiss Miss Cocoa package. The sugar-free or no sugar added ones have more calories. I don’t understand it but as long as it tastes good who cares! Check out the original recipe on Hungry Girl’s TV show page.


INGREDIENTS:

1 packet Swiss Miss Diet hot cocoa mix

2 ounces hot water

2 ounces cold water

2 ounces sugar-free coconut syrup

2 shots (3 ounces) vodka

2 tablespoons whipped cream (Reddi-Wip)

unsweetened coconut shavings, for garnish

chocolate shavings, for garnish

DIRECTIONS:

1. In a large glass add dissolve the hot cocoa mix with the hot water. Add the cold water and stir.

2. Add coconut syrup, vodka and whipped cream. Stir well.

3. Add ingredients to a cocktail shaker with ice and shake well!

4. Pour into chilled martini glasses. Top with coconut and chocolate shavings.

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