Ingredients for Cannoli Refrigerator Cake
- Cream Cheese
- Ricotta Cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Baking Squares
- Cool Whip
- Vanilla Wafers
- Caramel Topping
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How to Make Cannoli Refrigerator Cake
- In a large bowl, beat together 16 ounces of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1/2 cup of unsweetened cocoa powder and mix until well combined.
- Gently fold in 2 cups of whipped topping.
- Spread half of the cream cheese mixture evenly into the bottom of a greased 9x13 inch baking pan.
- Arrange 30 Nilla wafers over the cream cheese layer. Drizzle generously with 1/2 cup of caramel sauce.
- Spread the remaining cream cheese mixture over the wafers.
- Repeat layers: 30 more Nilla wafers, 1/2 cup caramel sauce, and top with any remaining whipped topping.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
31g
Fat
34g
Carbs
8g
