Comida Kraft
Recipe Box

Holy Cannoli Cake

Holy Cannoli Cake is rated 3.875 out of 5 by 40.
Prep Time
Total Time

12 servings

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.

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What You Need

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Make It

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  • 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.

Size Wise

Enjoy your favorite foods while keeping portion size in mind.


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 2 Tbsp. orange liqueur or orange juice for the 1/2 tsp. orange extract.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 270
Total fat 15g
Saturated fat 9g
Cholesterol 65mg
Sodium 250mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 26g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from There seemed to be some steps missing in the recipe. There seemed to be some steps missing in the recipe. My filling did not look like the photo. It wasn't chocolate-colored; it was pudding-colored with chocolate in it. It looks like the chocolate in the photo version was melted and added to the pudding. And the chocolate with whipped topping didn't come together at all. There should have been a note about letting the chocolate cool before adding the Cool Whip or something. It was lumpy and didn't spread well at all on the cake. My cake, while tasting fine, looked less than appetizing. And I was so looking forward to having this for my family after a great meal. Very disappointing.
Date published: 2006-01-08
Rated 4 out of 5 by from I had no problems making this simple cake--it was excellent and even better: very easy! I had no problems making this simple cake--it was excellent and even better: very easy! To cut out a step, I bought chocolate chunks instead of chips and ready-made chocolate icing (I know, I know....). I love the combination of almonds and chocolate and used PURE almond extract instead of orange. I allowed the cake to sit in my refridgerator over night and by dinner the next evening, it was moist and flavorful, perfect for a warm spring evening. Everyone enjoyed it, and I anticipate making it again!
Date published: 2007-05-14
Rated 3 out of 5 by from This recipe was confusing when the end result didn't look like the picture featured. This recipe was confusing when the end result didn't look like the picture featured. The filling was not chocolate colored but vanilla pudding colored with chocolate pieces. The frosting was lumpy at first but then I put it in the food processor and it smoothed out quite a bit. Still looked gritty though. One other thing, I added orange extract to the frosting as well. Gave it a great flavor. Overall with minor adjustments the recipe turned out pretty good.
Date published: 2006-01-17
Rated 3 out of 5 by from The cake was good, but I did make changes to it. The cake was good, but I did make changes to it. I did not put the chocolate into the ricotta cheese, instead I used a cup of sugar just to sweeten it and to keep it white. I did take the advise of other reviewers and melted the chocolate and mixed it in to the whipped cream. Do not refrigerate it, otherwise it turns hard and you won't be able to spread it. The icing was EXCELLENT. The cake was good, everyone liked it, but it wasn't a fantastic recipe.
Date published: 2006-02-09
Rated 1 out of 5 by from The picture looks delicious. The picture looks delicious. However, there is obviously a missing step here. I melted the chocolate before adding it. Still a mess, and didn't taste good either. I refrigerate mine after making it.? Wouldn't want to leave unrefrigerated for long. I should have just melted the chocolate and and dipped the pound cake in it.
Date published: 2006-01-24
Rated 5 out of 5 by from Major modifications! Major modifications! Used milk chocolate frosting Omited chocolate in filling Changed pudding to white chocolate It was amazing, and got rave reviews from friends. Altogether wonderful, and I put it together so quickly. Pound cake still frozen when I made it, which I believe helped pudding set more quickly.
Date published: 2006-01-27
Rated 5 out of 5 by from I made this for Thanksgiving. I made this for Thanksgiving. Everyone loved it. My husband is Italian and loves canolis and this is his new favorite. He said it tastes even better than a Canoli. I followed the directions all the way except I added a little bit of milk to the cool whip and chocolate frosting to make it more spreadable.
Date published: 2006-12-04
Rated 5 out of 5 by from I also found the filling very runny... I also found the filling very runny... I put the filling in the freezer for a while to firm up. Although a lot more work than anticipated, it tasted amazing! <<< Response from Kraft Kitchens Expert, Wendy ~ Please be sure to use INSTANT Pudding and Pie Filling Mix, not Cook ‘N Serve. >>>
Date published: 2007-04-08
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