S’more Cannoli


  • 32 oz. Galbani® Ricotta
  • 1 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 18 cannoli shells
  • 1 small jar of marshmallow fluff
  • 1 small jar of hot fudge
  • 4 graham crackers


  • Mix ricotta, sugar and vanilla in a bowl.
  • Add cannoli mixture to a pastry bag or large plastic sandwich bag with one corner cut off.
  • Lay out the cannoli shells on a tray and pipe ricotta into the ends.
  • Stir marshmallow fluff and pipe onto the plate or place a small spoonful onto the ends of each cannoli.
  • Use a kitchen torch or grill lighter to crisp up the marshmallow ends.
  • Heat up the hot fudge according the label and drizzle over the cannoli.
  • Then crush up graham crackers and sprinkle the crumbs over top to finish.