Every week we’ll post a recipe that we both made. This week’s recipe was Frozen Cannoli Sandwiches, found over at Hungry Girl. Printable recipe can be found at the bottom of this post.
Yes, yes, YES, it was ME, I’m the idiot who was all “What recipe shall I choose for the end of November, when it’s COLD and DREARY and everyone is in need of comfort? Oh, I KNOW! Frozen Cannoli Sandwiches! That makes TOTAL sense!” DUH. What can I say? Things like time of year and whether it’s cold or warm out just don’t occur to me when I’m choosing recipes.
So this week’s recipe was my choice, obviously, and I found it by perusing the Hungry Girl site at some point in the past. I thought it looked interesting and easy, so wanted to give it a try (in retrospect, waiting a few more months might have made more sense, but hey – whatcha gonna do?)
Vanilla Instant Pudding, ricotta cheese, Cool Whip, white sugar, powdered sugar, vanilla (in the rum bottle), mini semi-sweet chocolate chips, and low-fat cinnamon graham crackers. I should point out here that the original recipe calls for fat free ricotta and Cool Whip. I don’t do fat free stuff because more often than not, it tastes like plastic, only less tasty. The low-fat stuff tastes way better, so I always opt for low-fat over fat free.
Mix one tablespoon of the pudding mix with water and stir together until it thickens:
It actually thickened pretty much immediately.
Then throw everything else except the chocolate chips and graham crackers in the bowl, and mix with the electric mixer.
Stir in your chocolate chips…
Then put the filling in the refrigerator for 15 minutes so that it can chill all the way through. While it’s chilling, empty the dishwasher of clean dishes and fend off the dishwasher inspectors.
“This terrible. You ever clean this thing?”
Then set out eight graham cracker squares (four graham cracker “sheets”, each broken in half).
Divide the filling between the eight crackers. Because I am the wonderful person I am, and because I like to have SPECIFICS, I figured out for y’all that this translates to 2 Tablespoons of filling per cracker.
Okay, if I’m going to be honest, there was enough filling left over so that you could make a ninth sandwich. Since there are nine graham cracker sheets in each package, this would work out perfectly if the left over filling hadn’t gone in my face instead.
Cover the filling on each cracker square with another square, and stick it in the freezer for an hour and a half.
After an hour and a half, they’re done and ready to eat. I ate one, gave one to Fred, and wrapped the rest in waxed paper so they’d keep nicely in the freezer.
The verdict? Fred didn’t care for them. I think they are the MOTHERFUCKING BOMB. They’re sweet, but not overly so. They’re creamy, but have the crunch of the graham crackers and chocolate chips. They’re good, but not something that calls my name until I go into the kitchen and cram them all into my face and then feel like a bloated tick. I can eat one in the evening while we’re watching TV, and then not think about them again until the next night.
I will definitely be making these again, and plan to eat them all Winter long, even if it’s so cold that I’m huddled under a heated throw blanket while I’m doing so. Two thumbs up on these things!
I can so get down with a one bowl recipe. I love them and they are my favorite thing in the whole world because hello, easy clean up! I was all happy about making this and then I read the ingredient list.
Remember how I said I loved a one bowl recipe (see above, skimmers)? I love them until you start adding bullshit ingredients that involve 2 tablespoons of this and 2/3 cups of that. And nothing pisses me off more than opening brand new sealed packages only to use a little bit of the product. This recipe had better be good, Robyn!*
Maybe I should switch the section title from Nance’s Take to Nance’s Bitch & Moan. I will now shut the hell up with the grumping. Or not. Sometimes I’m a liar as well as a procrastinator.
Truth Game: I did not use any diet/no-fat/sugar-free products in the making of this recipe. I gave up when I couldn’t find any sugar free vanilla pudding at the grocery store. WTF? Is there some kind of special Thanksgiving recipe that needs sugar-free/fat-free pudding as an ingredient? What am I missing here? I don’t make anything with pudding on Thanksgiving. Should I be? You people need to fill me in before I have Commenter Amanda tell me what the hell I should be doing!
If you guys aren’t reading the comment section, you really should be because that shit gets crazy funny.
I took my 2 tablespoons of pudding and mixed it with my 2 tablespoons of water and that was hard. Are you like me and fill up a tablespoon with liquid and then try to walk it over to a bowl? I am forever doing dumb shit like that and getting mad when it spills. Go grab your measuring spoons, fill 1 tablespoon with water, walk it at least 4 feet away from the sink and tip it into a bowl. Let me know how it works out for you. If you can do it consistently, you’re a better man/woman than I am! I think my problem is the fact that I have done it before so it makes me think that I can always do it and FUCK THOSE CATS for always being in my way.
Three brand new packages that were ripped open in order for me to use a tiny bit of the stuff for this recipe. Insert grumping with swear words here. Also note: I did not use a brand name whipped cream. Nobody in this house can tell the difference and I am all about trying to save a buck any way that I can (especially after paying $15 for a pound of almond flour)!
All the ingredients mixed up and ready to go. I figure you don’t need a play-by-play picture set of me dumping ingredients into a bowl. You’re welcome. The recipe said to chill it for about 15 minutes so I put it in the refrigerator and never got back to it until about 3 loads of laundry later.
I expected it to be a huge pain in the ass to work with (after having sat in the refrigerator for so long), but it wasn’t. I dollopped (word?) it on the graham cracker, smooshed the other graham cracker on top and put the entire tray of them in the freezer for about 30 minutes.
Everybody in this house loved them and I was really surprised. I’m not even a big cannoli fan and I enjoyed the hell out of it! I wrapped the rest of them up in plastic wrap (super easy since I flash froze them beforehand) and threw them back in the freezer. Now anybody can grab one whenever they want. Good job, Robyn. This one is a keeper!
* I will be using the opened ingredients to make another batch since these turned out so well and everybody liked them. Can’t bitch about that! Miracle. I know.
- 1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
- 1 cup fat-free ricotta cheese
- ⅔ cup thawed Cool Whip Free
- 2½ tbsp. granulated white sugar
- 1 tbsp. powdered sugar
- ⅛ tsp. vanilla extract
- 2 tbsp. mini semi-sweet chocolate chips
- 8 sheets low-fat cinnamon graham crackers, broken into 16 squares
- In a medium-large mixing bowl, combine pudding mix with 2 tablespoons water until slightly thickened. Add ricotta cheese, Cool Whip, granulated sugar, powdered sugar, and vanilla extract. Mix until smooth with an electric mixer set to high speed, about 1 minute.
- Stir in chocolate chips. Cover and refrigerate until chilled, about 15 minutes.
- Evenly divide ricotta mixture among 8 graham cracker squares, and top each with another square. Freeze until firm, at least 1½ hours.
- Wrap sandwiches individually in waxed paper (or plastic wrap) to keep in the freezer.