- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 4 (3.5 oz. each) butterscotch pudding cups
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup butterscotch chips
- 1/2 cup toffee bits
- 10 large cannoli shells
- In a large bowl, cream together the cream cheese, butterscotch pudding, powdered sugar, cinnamon and vanilla. Add the butterscotch chips and toffee bits and mix to combine.
- Using a disposable piping bag fitted with a large round tip (large enough so that the butterscotch chips can get through), pipe the filling into the cannoli shells.
- Once they are all filled, sprinkle some toffee bits over each end of the cannoli and Enjoy!