Step 1

Melt white chocolate in microwave for about 30 seconds. Stir until smooth. Using a silicone brush (or knife), spread melted chocolate on rim of 2 cup bowl. Add sprinkles immediately. Set aside.

Step 2

In a clean, dry mixing bowl, beat heavy cream until stiff peaks form, about 2-3 minutes. Set aside.

Step 3

In a mixing bowl, combine ricotta cheese, cream cheese, powdered sugar, and cinnamon. Stir until blended. Fold in the beaten whipped cream.

Step 4

Fold in all mini chocolate chips. Pour into serving bowl (with the sprinkles). Sprinkle with chopped pistachios (and extra chocolate chips if desired). Refrigerate for 2 hours (or more).

Step 5

Serve with cinnamon pita chips and broken waffle cones (or bowls). ENJOY!