1 lb. Ricotta cheese
1/4 c. sugar
1 c. mini chocolate chips
1 c. heavy cream, whipped
1/2 tsp. vanilla
Chopped pistachio nuts
Maraschino cherries
1 box pirouette cookies

Beat cheese in food processor or blender until light. While beating gradually add sugar. Stir in chocolate chips, whipped cream and vanilla. Spoon into sherbet dishes. Refrigerate until ready to serve. Remove. Sprinkle with nuts and top with cherries. Serve with 2 cookies periglass.