Holy Cannoli Regrigerator Cake
- 8 oz cream cheese
- 15 oz ricotta cheese
- 1/2 c sugar
- 1 T vanilla
- 2 semi sweet chocolate baking squares, coarsely chopped
- 8 oz tub of cool whip
- 120 vanilla wafers
- 1 jar caramel topping
Use an electric mixer to beat the cream cheese, ricotta cheese, sugar and vanilla in a large bowl until well blended.
Stir in the chopped chocolate and mix well.
Stir in 2 c of the cool whip.
Spread 2 c of the mixture on the bottom of the pan and place 30 wafers on top of the mixture. Drizzle caramel on top. Add another layer of cool whip mixture and continue layering until the wafers have been used. Top with remaining cool whip.
Refrigerate for at least 4 hours before serving.