Cannoli Icebox Cake              
Source: Kraft

Prep Time: 20 min
Total Time: 4 hr 50 min
Makes: 14 servings


Ingredients:
1 container (15 oz.) POLLY-O FREE Natural Nonfat Ricotta Cheese
1/2 cup powdered sugar
1 tsp. almond extract
1 envelope KNOX Unflavored Gelatin
1/4 cup water
1/2 cup miniature semi-sweet chocolate chips
1 cup BREYERS Vanilla Low fat Yogurt
30 squares HONEY MAID Low Fat Honey Grahams
2 cups thawed COOL WHIP FREE Whipped Topping
 

Directions:
PLACE ricotta cheese, sugar and almond extract in food processor container; cover. Process until smooth.

SPRINKLE gelatin over 1/4 cup cold water; let stand 1 to 2 minutes. Heat on low heat until gelatin dissolves. Pour gelatin into ricotta mixture while processor is running. Reserve 1 Tbsp. chocolate chips. Fold in yogurt and remaining chocolate chips. Refrigerate until mixture thickens, about 30 minutes.

SPREAD 2 Tbsp. cannoli cream on each of the grahams. Stack grahams; stand on edge on serving platter to make a 14-inch loaf. Frost with whipped topping; garnish with reserved 1 Tbsp. chocolate chips. Refrigerate 4 to 6 hours or overnight. Slice loaf at 45-degree angle.