For a dessert that was declared, “One of the best cakes you’ve ever made, honey”, you might think I would have tried to get a better picture of it.
Truthfully, I was lucky to get A picture of it. J and I absolutely loved this cake, and demolished it in about 3 days. With the summer heat in full swing, no-bake cakes and pies are high on my list.
Along with air conditioning and fruity beverages……
Cannoli Icebox Cake – adapted from Bake or Break
- 16 ounces ricotta cheese
- 1/2 cup confectioners’ sugar, sifted
- 2 tsp vanilla extract
- 1 cup Greek yogurt
- 3/4 cup mini semisweet chocolate chips
- about 18 honey graham cracker sheets
- 1 cup heavy cream
- 2 tbs. granulated sugar
Using an electric mixer on high speed, beat the ricotta, confectioners’ sugar, vanilla, and yogurt until smooth.
Arrange a layer of graham crackers in the bottom of a 9-inch square pan, breaking the crackers as needed to fit and cover the bottom. Carefully spread about a third of the ricotta filling over the crackers. Top with another layer of crackers and half of the remaining filling. Repeat with another layer of crackers and the remaining filling. Top with a final layer of crackers, then place the pan in the refrigerator.
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken. Add the sugar and continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 2 to 3 minutes. Spread the whipped cream over the top of the icebox cake. Sprinkle with chocolate chips.
Refrigerate at least 4 hours before serving. Keep refrigerated.