Donald's Cannoli

1 1/2 c. plain flour

2 T. sugar

1/2 t. salt

3.4 oz. Jell-o instant pudding mix, dry

6 T. sherry, not cooking sherry, use the real stuff!

8 oz. cool whip, thawed

Cannoli forms

Mix flour, sherry, sugar, and salt in food processor or blender. Refrigerate at least 2 hours. Take out of refrigerator and let stand until room temperature. Roll out 1/4 of the dough at a time to paper thin (a pasta machine on the thinnest setting makes this job easier). Cut the dough with a circle cutter and wrap it loosely around cannoli forms. Deep fat fry until they are golden brown, about 1 minute. Drain and allow them to cool. They will keep in the refrigerator or freezer for several weeks/months (if someone doesn't eat them first!) Makes 36-48. 

Fold dry pudding into cool whip. Put into pastry tubes or quart-size ziploc bags and refrigerate at least 1 hour to set up. Cut the end off the tube (or ziploc bag) and pipe into thawed pastry. Makes approximately 9 cannoli's.