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Desserts

Holy Cannoli Cake

Holy Cannoli Cake recipe
photo by:kraft
I made this for Easter dinner everyone asked where i got the recipe. It was the hit of the day.
posted by
 a cook
on 4/14/2009
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 Sugar Free Fat 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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