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Creamy Cannoli Pie




Source of Recipe


TOH Cooking School Collection/Fall 99


List of Ingredients




1 cup ricotta cheese, part skim milk
1 cup skim milk, cold
2 packages instant cheesecake pudding mix (3.4 oz)
1/2 tsp grated lemon peel
1 container Cool Whip Lite® (8 oz) thawed &
divided
1/2 cup semisweet chocolate chips, or chopped chocolate
pistachio nuts
1 graham cracker crumb pie crust (6 oz)

Recipe



In a medium bowl beat ricotta cheese and milk with wire whisk until well blended. Add pudding mixes and lemon peel. Beat with wire whisk 2 minutes (mixture will be thick). Gently stir in half the cool whip and chocolate chips. Spoon into crust. Refrigerate 4 hrs or until set. Garnish with remaining Cool whip. Serves 8.