Holy Cannoli Cake

270 calories per serving

Holy Cannoli Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup milk

  • ½

    tsp. orange extract

  • 1

    pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

  • ½

    cup POLLY-O Original Ricotta Cheese

  • 1

    pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided (Can use chocolate chunks instead)

  • 1

    Tbsp. butter

  • 1

    pkg. (10.75 oz.) prepared pound cake, cut horizontally into 4 slices

  • 1

    cup thawed COOL WHIP Whipped Topping

Directions

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 TipsSize-WiseEnjoy 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.SubstituteSubstitute 2 Tbsp. orange liqueur or orange juice for the 1/2 tsp. orange extract.


Nutrition

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