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Cannoli Icebox Cake

Cannoli Icebox Cake

Graham crackers spread with a sweet ricotta cheese and chocolate chip mixture are stacked, then frosted with whipped topping for an easy no-bake cake.

Prep time20 min
Total time4hr 50min
ServingsMakes 14 servings.
  • 1 container (15 oz.) part-skim ricotta cheese
  • ½ cup powdered sugar
  • 1 tsp. almond extract
  • 1 env. unflavored gelatin
  • ¼ cup cold water
  • ½ cup miniature semi-sweet chocolate chips, divided
  • 1 cup vanilla low-fat yogurt
  • 15 HONEY MAID Honey Grahams, broken crosswise in half (30 squares)
  • 2 cups thawed frozen lite whipped topping
  • Process ricotta cheese, sugar and almond extract in food processor until smooth. Set aside.
  • Sprinkle gelatin over cold water in saucepan; let stand 2 min. Cook on low heat until gelatin is completely dissolved, stirring constantly. With food processor running, gradually add gelatin to ricotta mixture through feed tube at top of food processor, processing until well blended. Spoon into medium bowl.
  • Reserve 1 Tbsp. of the chocolate chips for garnish. Add yogurt and remaining chocolate chips to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
  • Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams, then stand on edge on platter to make 14-inch loaf. Frost with whipped topping. Top with reserved chocolate chips.
  • Refrigerate at least 4 hours or up to 24 hours. Cut diagonally into 14 slices to serve. 
Nutrition Notes

The ricotta cheese in this classic Italian dessert provides a good source of calcium.

Recipe Tips
  • Special Extra
    Garnish with toasted sliced almonds just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 7g 
   Saturated fat 3.5g 
   Trans fat 0g 
Cholesterol 15mg 
Sodium 125mg 
Carbohydrate 26g 
   Dietary fiber 0g 
   Total sugars 15g 
   Added sugars 14g 
Protein 5g 
Vitamin A4 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium10 %DV
Iron6 %DV
Potassium2 %DV

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