The cannoli cream should be stored in your freezer until 2 to 3 hours before use. The cream can also be refrozen.
Defrost cream in the refrigerator for 6 hours. Cut off the tip of the bag (about ½ inch from the end). Squeeze the cream into the shell, filling it halfway, then turn the shell around and fill the other half. Repeat and Enjoy!
Wheat, Eggs, Dairy & Soy