Ingredients for Nilla Cannoli Refrigerator Cake
- 1 large orange, zested and juiced
- Cream Cheese
- Ricotta Cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Baking Squares
- 2 (8 ounce) containers whipped topping, thawed
- Vanilla Wafers
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How to Make Nilla Cannoli Refrigerator Cake
- Zest the orange using a microplane or fine grater, reserving 1 tablespoon of zest. Set aside.
- Juice the orange and set aside 1/4 cup of juice. Discard any remaining sections.
- In a large bowl, beat the cream cheese and mascarpone cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add the sugar and beat until well combined.
- Stir in the orange zest, 1/4 cup of orange juice, and vanilla extract. Mix well.
- Gently fold in 1 1/2 cups of the whipped topping.
- Spread 1 1/2 cups of the cheese mixture evenly onto the bottom of a 13x9-inch baking pan.
- Arrange a layer of 15 Nilla wafers over the cheese mixture.
- Spread half of the remaining cheese mixture over the wafers.
- Repeat layers with remaining 20 wafers and the rest of the cheese mixture.
- Top with the remaining 1 1/2 cups of whipped topping.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- Before serving, segment the remaining orange into 12-15 pieces and arrange on top of the cake. Slice the remaining 5 wafers in half for the final garnish.
- Cut the dessert into 24 pieces and serve chilled. Store any leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
28g
Fat
31g
Carbs
6g
