Napoleon Cannoli Stacks are an easy way to make the traditional Italian cookie. Use wonton wrappers and fill with creamy ricotta cheese and Nestlé Toll House Semi-Sweet Chocolate Mini Morsels. A great favorite for holiday parties! Developed by Julie DeMatteo of Clementon, NJ.
- 1 container (15 oz.) ricotta cheese
- 1 pkg. (3 oz.) cream cheese, at room temperature
- 1/2 cup sifted powdered sugar
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 2 cups vegetable oil
- 16 wonton wrappers
- Sifted powdered sugar
- 2 teaspoons vegetable shortening
- 2 cups fresh red raspberries
- 3 tablespoons sifted powdered sugar
COMBINE ricotta cheese, cream cheese and 1/2 cup powdered sugar in medium bowl. Stir in 1 1/4 cups morsels. Cover; refrigerate until ready to serve.
HEAT oil in deep skillet over medium heat to 350° F. Fry wonton wrappers, 2 or 3 at a time, until golden brown and crisp, about 30 seconds each side. Drain on paper towels. Dust fried wonton wrappers with some of the powdered sugar. Spread wonton wrappers on waxed paper.
PLACE remaining 3/4 cup morsels and shortening in small, heavy-duty plastic bag. Microwave on MEDIUM (70%) power for 20 seconds, knead bag to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over wonton wrappers.
PLACE raspberries in a food processor or blender. Cover; process or blend until smooth. Strain raspberry puree through a fine sieve. Add 3 tablespoons powdered sugar and stir until dissolved.
TO SERVE, spoon 2 tablespoons of the raspberry sauce on each of 8 dessert plates. Top each with a wonton wrapper, chocolate side up. Top each with about 1/3 cup of the ricotta mixture. Top with remaining wonton wrappers.
Review This Recipe
USED WHITE CHOCOLATE, ALSO TRIED THE SWIRLS. TURNED OUT OKAY WITH THE SWIRLS. WHITE CHOCOLATE TURNED OUT GREAT, ALSO USED MIXED FRUIT.
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