Serves: 18 cannolis
Ingredients
- 36 mini cannoli (Chocolate-Lined Rolled Wafers)
- 1 Jar of Lotus Biscoff Biscuit Spread (we used the crunchy one)
- 1 cup Rice Krispies
- 48-56 oz vanilla ice cream, semi-defrosted
Directions
- Melt the full jar of lotus in the microwave (remove the foil seal before putting into the microwave) for a few seconds or transfer to a pot and melt for 1 minute. Add Rice Krispies and ice cream. Mix to combine.
- Place the entire mixture into a bag. Snip the end off and pipe into cannolis. Freeze until ready to serve. You can also pipe them into mini cups and top with some crushed biscoff cookies.
