Best Holy Cannoli Cake Recipes

HOLY CANNOLI CAKE

Holy Cannoli Cake image

Impress with Holy Cannoli Cake in just 10 minutes of prep time! This no-bake cannoli cake isn't just yummy and impressive, but easy to make, too.

Provided by My Food and Family

Categories Recipes

Time 10m

Yield Makes 12 servings.

Number Of Ingredients 8

Ingredients

1 cup milk
1/2 tsp. orange extract
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup POLLY-O Original Ricotta Cheese
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, divided
1 Tbsp. butter
1 pkg. (10.75 oz.) prepared pound cake, cut horizontally into 4 slices
1 cup thawed COOL WHIP Whipped Topping

Steps:

Pour milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well.
Place bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice.
Microwave remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

HOLY CANNOLI CAKE

Holy Cannoli Cake image

Make and share this Holy Cannoli Cake recipe from Food.com.

Provided by KlynnPadilla

Categories Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup milk
2 tablespoons orange juice or 2 tablespoons orange liqueur
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1/2 cup ricotta cheese
1 (8 ounce) package semisweet baking chocolate, chopped, divided
1 (10 3/4 ounce) poundcake, cut horizontally into 4 slices
1 cup thawed Cool Whip

Steps:

Pour milk and orange extract into large bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in ricotta and 1/2 of the chocolate.
Spread 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice.
Microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.

Nutrition Facts : Calories 272.5, Fat 14.5, SaturatedFat 9, Cholesterol 64.6, Sodium 244.2, Carbohydrate 34.9, Fiber 1.2, Sugar 19.5, Protein 4.1