Description
This Sicilian Cannoli Icebox Cake is a creamy no-bake dessert layered with sweet ricotta cannoli filling and chocolate chips. Perfect for special occasions or weekend treats.
Ingredients
2 cups whole milk ricotta, drained
8 oz mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup mini chocolate chips
1 tablespoon orange zest
1 box graham crackers
½ cup mini chocolate chips for topping
Crushed pistachios for garnish
Instructions
1. Drain ricotta for at least 30 minutes.
2. Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth.
3. Fold in chocolate chips and zest.
4. Spread thin layer of cream in 9×13 dish.
5. Layer graham crackers and cream, repeating until finished.
6. Chill at least 4 hours or overnight.
7. Top with chocolate chips and pistachios before serving.
Notes
Drain ricotta thoroughly to prevent watery layers.
Chill overnight for best texture.
Store refrigerated up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg