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Desserts

Holy Cannoli Cake

Holy Cannoli Cake recipe
photo by:kraft
time
prep:
10 min
total:
10 min
servings
total:
12 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Variation
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, reduced fat pound cake and COOL WHIP LITE Whipped Topping.
Substitute
Substitute 2 Tbsp. orange liqueur or orange juice for the 1/2 tsp. orange extract.
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