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Skinny Strawberry Jello Cream Pie Cannolis

Skinny Strawberry Jello Cream Pie Cannolis

Craving something sweet yet refreshing? Try these Skinny Strawberry Jello Cream Pie Cannolis. With a creamy, fruity filling and a crisp shell, they offer a deliciously light dessert option. Perfect for spring gatherings or a delightful treat any time of year, you won't want to miss making these!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 14 cannolis
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pie crust doughs pie crust doughs for a 9" pie
  • 1 small box strawberry Jell-O 4 servings size (can be sugar free)
  • 8 oz Cool Whip (can use Fat Free)
  • 2/3 cup water
  • 1/2 cup water
  • ice cubes
  • 1 tbsp milk for brushing pie crust

Equipment

  • Oven
  • Large Pot
  • Mixing Bowl
  • Baking Sheet
  • Wooden Spoon
  • Whisk

Method
 

  1. In a medium bowl, whisk together the Jell-O powder with the boiling water. Stir for 2 minutes until the powder is completely dissolved. This step is crucial as it sets the base for your filling.
  2. In a 1-cup measuring cup, fill it halfway with cold water and add enough ice cubes to make 1 cup total. This will cool down the gelatin mixture quickly. Pour this into the gelatin mixture and stir until slightly thickened. Be careful to remove any unmelted ice cubes.
  3. Next, whisk in the Cool Whip until fully combined. This will create a light and fluffy filling that will be piped into the cannoli shells.
  4. Pour the mixture into a zip-close bag and store it in the refrigerator for at least 1 hour. This allows the filling to firm up, making it easier to pipe.
  5. While the filling sets, preheat your oven to 425 degrees F. This is the perfect temperature for baking the pie crusts.
  6. Cut out the pie crust into 3-inch circles. If you're feeling creative, you can also cut out star shapes from the dough. These will make your cannolis look extra special.
  7. Wrap the circles around the cannoli forms, brushing lightly with milk to help them adhere. If you cut out stars, add them on top and brush those with milk as well.
  8. Repeat this process with the remaining pie crusts, using a rolling pin to re-roll the scraps to cut out more circles as needed.
  9. Bake for 10 to 12 minutes, or until the shells are golden brown. Keep an eye on them; you want them crisp but not burnt!
  10. Once baked, cool the shells on a wire rack for about 5 minutes. Be careful when removing the cannoli forms; they will be very hot!
  11. Snip a corner of the zip-close bag and pipe the strawberry Jello cream pie mixture into the cannolis. Keep them refrigerated until you’re ready to serve. Enjoy your delicious creations!

Notes

To keep the cannoli shells crisp, store them separately from the filling. Only fill them when you’re ready to serve.