Holy Cannoli Cake

By carol gorman

You'll wow family and friends with this Italian-inspired dessert which starts with a store-bought cake.

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Ingredients

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1/2 tsp. orange extract
• 1/2 cup ricotta cheese
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped, divided
• 1 pkg. (298 g) prepared pound cake, cut horizontally into 4 slices
• 1 Tbsp. butter
• 1 cup thawed Cool Whip Whipped Topping

Details

Servings 12
Preparation time 10mins
Adapted from kraftcanada.com

Preparation

Step 1

Beat pudding mix, milk and orange extract in medium bowl 2 min. Stir in ricotta and 1/4 cup chocolate.

Place bottom cake slice on serving plate; spread with 1/3 of the pudding mixture. Repeat layers twice; cover with remaining cake slice.

Microwave remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread onto top and sides of cake.