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Holy Cannoli Cake

  • Prep Time: 10 Minutes (Total Tme 10 Mintues)
  • Serving Size: 12
  • 1 cup Milk
  • 1/2 tablespoon Orange Extract
  • 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1/2 cup POLLY-O Original Ricotta Cheese
  • 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, Chopped, Divided
  • 1 tablespoon Butter
  • 1 pkg. (10.75 oz.) Pound Cake, Cut Horizontally Into 4 Slices
  • 1 cup COOL WHIP Whipped Topping, Thawed
  • 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 Reduced Calorie Pudding & Pie Filling, reduced fat pound cake and COOL WHIP LITE Whipped Topping.

    RECIPE COURTESY OF KRAFT FOODS