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Cannoli Icebox Cake

Cannoli Icebox Cake recipe
photo by:kraft
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.
20 min
4 hr 50 min
14 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Special Extra
Garnish with toasted PLANTERS Sliced Almonds just before serving.
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