Cannoli Icebox Cake

Name: Cannoli Icebox Cake
Prep time: 20 min
Total time: 290 min
Yield: 14
Ingredients: 1 container part-skim ricotta cheese; ½ cup powdered sugar; 1 tsp. almond extract; 1 env. unflavored gelatin; ¼ cup 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 frozen lite whipped topping

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.