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Holy Cannoli Cake

Holy Cannoli Cake recipe
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photo by:
kraft
recipe by: kraft

what you need

1 cup milk
1/2 tsp. orange extract (optional)
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1/2 cup ricotta cheese
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, chopped, divided
1 pkg. (298g) pound cake, horizontally cut into 4 slices
1 cup thawed Cool Whip Whipped Topping

make it

POUR milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Stir in ricotta cheese. Gently stir in 1/2 of the chocolate.

SPREAD 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice.

MICROWAVE remaining chocolate in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.

kraft kitchens tips

Great Substitute
Prepare as directed, using Jell-O Fat Free Vanilla Instant Pudding and Light Cool Whip Whipped Topping.
Great Substitute
If you don't have orange extract, you can use 2 Tbsp. orange liqueur or orange juice instead to get that zippy citrus flavour.

nutritional information

K:47014v1ec:90380

most recent review

"SO light and delicious!"
reviewed by: micalodewyk
on: 5/7/2010
 micalodewyk

use what's on hand

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