CHOCOLATE CHIP COOKIE DOUGH CANNOLI

In a large bowl combine the cream cheese, Chocolate Chip Cookie Dough Dip & Dessert Mix, vanilla extract and cinnamon; mix with a hand blender until smooth. Gently fold in the Cool Whip. Place the mixture into pastry bag fitted with a 1/2" open piping tip. Refrigerate until ready to use; filling can be made up to 24 hours in advance. When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end.
Repeat with remaining shells. Lightly dust cannoli with icing sugar before serving.

If you don’t have a piping bag, you can use a zipper-seal bag with the corner cut off or you can spoon the filling into the shells.