Frozen Cannoli Sandwiches – Nance and Robyn make the same recipe

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.

Robyn’s Take:

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?)

The ingredients:

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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:

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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.

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Stir in your chocolate chips…

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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.

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“This terrible. You ever clean this thing?”

Then set out eight graham cracker squares (four graham cracker “sheets”, each broken in half).

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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.

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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.

Don’t judge.

Cover the filling on each cracker square with another square, and stick it in the freezer for an hour and a half.

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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.

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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!

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Nance’s Take:

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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.

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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.

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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.

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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)!

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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.

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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.

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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.

Frozen Cannoli Sandwiches - Nance and Robyn make the same recipe
 
Prep time
Total time
 
Original Source/Author:
: Dessert, Snack
Cuisine: Italian?
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. Stir in chocolate chips. Cover and refrigerate until chilled, about 15 minutes.
  3. Evenly divide ricotta mixture among 8 graham cracker squares, and top each with another square. Freeze until firm, at least 1½ hours.
  4. Wrap sandwiches individually in waxed paper (or plastic wrap) to keep in the freezer.

 

Comments

Frozen Cannoli Sandwiches – Nance and Robyn make the same recipe — 33 Comments

  1. Nance – why don’t you take the bowl to the sink to measure the water in the spoon and pour it in? 🙂 Just sayin…. Also – beautiful kitty!!! Hee!

    Not sure I will be trying these because (a) I’m not a sweets eater for the most part and (b) meh. just doesn’t sound like something I’d enjoy. But glad to hear that you both liked them so if I ever get a craving I’ll have some frame of reference.

    • oh, and btw – I forgot to mention that the comments are what keep me coming back during the day!! Love the community here.

  2. My mom makes a banana pudding dessert for Thanksgiving every year, but I’m pretty sure that’s because she stockpiled enough pudding mix for Y2K that she’ll use any excuse to get rid of it. Come to think of it, I think I just solved the mystery of where all the sugar/fat-free pudding’s being hoarded…

  3. Oh these are getting made this weekend. I’m not usually a cannoli fan, but this looks easy enough and the ingredients are a list of the snack foods that my teenage son loves to keep in the house to snack on. Maybe if I keep a stash in the freezer he can remain full for more than 3 minutes.

    That last comment thread was all kinds of fun. Someone needs to tell Amanda that the recipes (recipes?) are only the second reason we come here. Funny internet friends for the win!

  4. I didn’t find fat-free pudding either, but I assumed that maybe that’s because there is no such thing. 🙂

    I’m so glad the recipe was a hit for Nance’s family, too! After Fred acted all princessy and told me he didn’t care for it, he ate another one last night and allowed that they’re not bad. That could be because there was NOTHING else in the house that was sweet, so he was desperate, though. Heh.

    (I LOVE Julie.)

  5. “Is there some kind of special Thanksgiving recipe that needs sugar-free/fat-free pudding as an ingredient?”

    *sigh* Yes. My mother makes a chocolate pudding pie every year (my brother requests it) and she goes and messes it up by making it sugar-free/fat-free every year. It doesn’t matter that my brother doesn’t want sugar-free/fat-free pie (and that nobody else does either) it’s not Thanksgiving without that damn chemical laden, nasty pudding pie on the table at the end of the meal.

    Ugh.

    • Oh Betsy, I’m laughing out loud at the idea of that sugar free/ fat free pie sitting at the table glaring at you all (I don’t know why I’m imagining it glaring at you, but it’s cracking me UP!)

      Fred’s mother also does the thing where she tries to make perfectly good food lower in fat and sugar. They still tell the story of the year when Fred’s sister wanted a carrot cake for her birthday, and their mother made the cake… substituting pureed prunes for the oil.

    • Ah, you haven’t lived until you take a bite of a fat-free, sugar-free, anything good-free Better than Sex Cake. Gack!! A co-worker used to bring this to every damned potluck we had. It was disgusting.

  6. This looks really good! I’m of the opinion that frozen treats are always appropriate-now matter what the temperature outside is 🙂

    Went back and read the comments from the last post-too funny!

    • Well, you know that the best thing about eating ice cream in the wintertime is that it’ll never melt! (Firsthand experience, I don’t know what I was thinking, but it was AMAZING. [And cold. But still amazing.])

  7. I need to know if the graham crackers soften up so that when you bite into these things they aren’t like fucking crumbs everywhere? Because I don’t care if these taste like unicorns tears, if I get fucking crumbs everywhere I will be fussy.

  8. Unicorn tears? — I blame Amanda. She made that poor creature cry when she pooh-poohed a double rainbow and made off with the pot of gold.

  9. Sounds really good. My husband love cannolis but is trying to lose some of the forty pounds he put on in the last two years. He broke his ankle, quit smoking and then got cancer in his OTHER leg, turned 55 and started doing an office job after years on his feet. I feel for him with the weight gain but couldn’t help enjoying him not fitting into his mediums anymore. It was Jack Sprat and Wife for 30 years. He is still thinner than me but not a rail anymore. I have to do more low cal so he doesn’t outgrow all the larges I’ve had to buy. He cut out his frozen cappuccinos from WaWa every morning. I told him it was like a milkshake for breakfast (WITH a breakfast sandwich-(a small one, he said defensively- and no he will not eat here when he first gets up, I’ve tried). He told me I’m enjoying this far too much. I probably am but watching him eat any and everything and get away with it for years was killing me. He takes what the woman at work who just had lap band surgery more seriously than me and it’s the same advice, I swear. MEN!!!!

  10. This looks delicious. I never had a flat cannoli, but this is so much more practical than stuffing tubes. I pretty much love anything that is a frozen dessert.

    Poor Amanda, though the comments were hilarious.

  11. I just finished Fred’s book, The Convert and they talked about banana pudding. Now I’m craving it! Could you pretty please do a pudding here? Surely it will be enough of a re suh pee to satisfy even Amanda’s discerning taste. Although “nanner puddin” is probably too low brow for her.

  12. Thanks, Nance. I will give it a try even though it doesn’t look like my Mee Mom’s nanner puddin. Fred’s book WAS creepy! Which is why I liked it. Tell Fred to write a “normal” book just for you, Nance! You know, something about a Pennsylvania housewife that kills her husband in a fit of anger and then wraps his body in a stretched out tube top and conceals it in a partially collapsed ceiling. See Nance! I do read you. Hee!