Contigo® Tres Leche Cannoli


  1. In a mixer with paddle attachment or in a stainless-steel bowl gently fold the Tres Leche cake to break apart into a smooth mixture. Refrigerate this mixture one hour to overnight.
  2. Transfer chilled Tres Leche mixture to a pipping bag with an open tip.
  3. In a sauté pan over low medium heat melt butter with pecan pieces and salt. Cook/roast for 1 minute stirring. Remove from heat and cool.
  4. Pipe the Tres Leche mixture into cannoli shells then dip each end in pecan pieces.
  5. Drizzle a portion of caramel on chilled dessert plate then place cannoli on plate top cannoli with a sprinkle portion of powdered sugar. Optional: Arrange some pecan halves on plate followed by mint leaves on and serve.


  • 6 ea Roma® chocolate cannoli shells
  • 2 ea Contigo® Tres leche slices, 3 inches x 3 inches
  • 1/4 cup Magellan® pecan pieces
  • 1/2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1/8 tsp sea salt
  • 1/4 cup Magellan® pecan halves, roasted for garnish
  • 3 tbsp West Creek® Sugar Powdered, for garnish
  • 6 ea Peak Fresh Produce® Mint, sprigs
  • 1/4 cup caramel sauce, for garnish