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Holy Cannoli Cake


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Rate this recipe 4.5/5 (46 Votes)
Holy Cannoli Cake 1 Picture


  • 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
  • 1 pkg. (8 squares) 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


Servings 12
Preparation time 10mins
Cooking time 10mins


Step 1

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.


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