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Full Online Book HomeLearning KitchenDesserts - Cannoli Icebox Cake
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Desserts - Cannoli Icebox Cake Post by :atarget Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2097

Click below to download : Desserts - Cannoli Icebox Cake (Format : PDF)

Desserts - Cannoli Icebox Cake

1 container low-fat ricotta cheese (15-oz.)
1/2 cup powdered sugar
1 envelope Knox unflavored gelatin
1 teaspoon almond extract
1 cup vanilla yogurt
1/2 cup mini chocolate chips
22 squares Low-Fat Honey Maid Graham crackers

Place ricotta cheese, sugar and extract in food processor; process until smooth.

Sprinkle gelatin over 1/4 cup cold water; let stand 1 to 2 minutes. Over low heat dissolve gelatin completely. Pour gelatin into ricotta mixture while the processor motor is running. Fold in yogurt and 1/3 cup chocolate chips and let mixture set slightly.

Spread 1 tablespoon cannoli cream on each of the graham crackers. Begin stacking grahams together and let stand on edge of serving platter to make a 9-inch loaf. Frost with remaining cream and sprinkle with remaining chocolate chips.

Chill cake 4 to 6 hours or overnight. Slice loaf at a 45 degree angle.

Makes 10 servings
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1 box of yellow cake mix (NOT with pudding) 1 (8 ounce) can of crused pineapples 1 can of cherry pie filling 1/2 - 1 stick of butter melted

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1 (12 to 14 ounce) prepared angel food cake, frozen 1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk,(not evaporated milk) 4 (1 ounce) squares unsweetened chocolate, melted 1 cup cold water 1 teaspoon almond extract 1 (4 serving size) package instant chocolate flavor pudding mix 2 cups (1 pint) whipping cream, whipped 1 (21 ounce) can cherry pie filling, chilled sliced almonds, optional Cut cake into 1/4 inch slices; arrange the slices on bottom of 13 x 9 inch baking dish. In mixer bowl, beat sweetened condensed milk and chocolate until well blended. Add water and extract;