Bailey?s irish cream cannoli

Ingredients

• 8 ounces butter (room temperature)
• 1 cup confectioners’ sugar
• 8 ounces cream cheese (room temperature)
• 1 1/2 cups roasted pecans
• 1 cup grated white chocolate
• 1 cup Bailey’s Irish Cream
• 1/2 teaspoon vanilla extract
• 8 ounces ricotta cheese
• 8 to 10 large cannoli shells

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Preparation

• In a mixer with paddle attachment mix butter and sugar until well combined.Add cream cheese and mix on high for 1 minute.
• Add pecans, white chocolate, Irish cream liquor and vanilla extract to cream cheese. Combine.
• Mix in ricotta cheese very slowly with spoon (over-whipping ricotta will result in a runny mixture).
• Cover and place in refrigerator for 1 hour. Spoon filling into cannoli shells. Dust with confectioner sugar, if desired.
  
• Serve.

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