Holy Cannoli! That's a Darn Good Pie
19" baked pastry crust
8 ozneufchatel cream cheese or a lower fat cream cheese
15 ozlow fat ricotta cheese, drained
1 1/4 cpowdered sugar
1 tspalmond extract
1/3 cmaraschino cherries, drained, rinsed, patted dry and chopped
1/3 cdark chocolate, chopped
1/3 csliced almonds, toasted
8 ozcontainer of lite non-dairy whipped topping
How to Make Holy Cannoli! That's a Darn Good Pie
- Bake off the 9" pastry crust or use a graham cracker crust. Bring cream cheese to room temperature. Drain the container of ricotta cheese to remove some of the liquid that may be in the carton. Chop the cherries that have been rinsed and dried by patting with a paper towel, otherwise the filling will be mostly pink and more wet than you want it to be. Chop a good quality dark chocolate bar into pieces the size of chocolate chips.
- In a large bowl, beat cream cheese with an electric beater until very smooth. Add the ricotta cheese, powdered sugar and almond extract and continue to beat until smooth and creamy. Refrigerate for about 30 minutes.
- Divide the whipped topping in half (this can be approximate rather than trying to measure out a half of a carton). Gently fold in half of the topping into the chilled cheese mixture. Fold in the cherries, chocolate and almonds. Spoon the mixture into the prepared pie crust.
- Chill the pie for at least 2 hours. Spoon or pipe the other half carton of whipped topping onto the pie. Garnish with a sprinkling of sliced almonds and shaved chocolate curls before serving. Refrigerate any remaining pie.