Holy Cannoli Cake

By jlwoodruff

Ingredients

• 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

Details

Servings 12
Preparation time 10mins
Cooking time 10mins

Preparation

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.