Pineapple Cannoli Cones - cooking recipe

Ingredients

1 (15 ounce) can chopped pineapple, drained
1 cup whole milk ricotta cheese
4 ounces cream cheese, cut into cubes
1 1/2 cups confectioners' sugar
1 cup Cool Whip
1 -2 drop yellow food coloring
1 1/2 cups semisweet mini chocolate chips, plus 1/2 cup for topping
2 teaspoons vegetable oil
12 sugar ice cream cones
24 inches fresh pineapple chunks
1/2 cup chopped pistachios
1/2 cup rainbow nonpareil candy sprinkles

Preparation

Equipment:
Food processor.
Piping bag with large star tip.
Cone holder.
Directions:
To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.