CANNOLI ICEBOX CAKE

Cannoli Icebox Cake image

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

Provided by My Food and Family

Categories Home

Time 4h50m

Yield Makes 14 servings.

Number Of Ingredients 9

Ingredients

1 container (15 oz.) POLLY-O FREE Natural Nonfat Ricotta Cheese
1/2 cup powdered sugar
1 tsp. almond extract
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
1/2 cup miniature semi-sweet chocolate chips, divided
1 cup vanilla low-fat yogurt
15 low-fat graham crackers, broken in half (30 squares)
2 cups thawed COOL WHIP FREE Whipped Topping

Steps:

Place ricotta cheese, sugar and almond extract in food processor; cover. Process until smooth. Set aside.
Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min. Cook on low heat until gelatine is completely dissolved, stirring constantly. With food processor running, gradually add gelatine 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 remaining chocolate chips and the yogurt to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams. Stand on edge on serving platter to make a 14-inch loaf. Frost with the whipped topping. Top with the reserved 1 Tbsp. chocolate chips. Refrigerate at least 4 hours or up to 24 hours. Cut diagonally into 14 slices to serve. Serve leftover dessert in refrigerator.

Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g