Good morning everyone. Yes I am new to this site but I was looking for a place that can answer a questions for me. I know the rules here and will not post a link to a recipe but I think you will still be able to answer the questions without visiting any links.
I am making canoli, but I am using ice cream waffle cones as the shell. I am taking these to a reunion tomorrow and do not want them to get soggy. Will the mixure of Ricotta cheese and cream cheese keep on ice for 4 hours. I will assemble the "Cone olis" (cute name) once I get to the reunion.