Cannoli And Chocolate Icebox Cake
 

Ingredients:
3 pkg. ladyfingers
1 lb. Ricotta cheese
2 (1/2 pt.) whipping cream
1/4 c. miniature chocolate chips
1/2 c. powdered sugar
1 tsp. vanilla
1 box Jell-O chocolate pudding mix
cold Espresso coffee or rum or chocolate milk
1/4 c. ground nuts (optional)
 

Directions:
Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk). Strain Ricotta cheese through sieve. Mix with powdered sugar, vanilla, nuts and chocolate chips. Beat well with wooden spoon. Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid. Beat other carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight. When
ready to serve sprinkle top of cake with powdered sugar and cut in squares.