Canolli Ice Box Cake

 

Listen...It's June and it's hot..When the weather is hot there’s no need to turn on the oven when a hankering for something sweet hits you. Classic icebox cakes are always a great go-to because they come together in minutes and simply need an overnight in the fridge. You can even make them early in the morning and still serve up a delicious dessert after supper.

INGREDIENTS:

8 oz mascarpone cheese 

 12 oz whole milk ricotta cheese 

 1 cup confectioners sugar, divided 

 1 cup heavy cream 

 2 teaspoons ground cinnamon, divided 

 1 box cinnamon graham crackers 

 ½ cup mini chocolate chips 

 Prep time: 10 minutes 

Total time: 30 minutes plus overnight

DIRECTIONS:

In a large bowl, add the two cheeses, sugar and cinnamon and mix until light and creamy with a handheld mixer. 

In a medium bowl, whip the heavy cream until firm and fluffy. 

Add ½ cup of the whipped cream to the cheese mixture and fold in. 

Spread a thin layer of the cannoli mixture on the bottom of the baking dish. 

Line with graham crackers and add dollops of the cheese mixture on top. 

Carefully spread the cheese mixture all over the graham crackers. 

 Try to have about a ¼ inch layer of cheese. 

Place graham crackers on top, but do not press down.

 Continue until all the cheese spread is finished. 

 Top with one final of graham crackers. 

Spread reserved whipped cream on top and sprinkle with chocolate chips and cinnamon.

 Place in the fridge for 8 hours minimum.

ENJOY!!