Cannoli Icebox Cake

Cannoli Icebox Cake

Yield: 9x13 icebox cake

Ingredients

32 oz mascarpone cheese*, room temperature

1 1/4 cups powdered sugar

1/2 tsp cinnamon

1 tsp vanilla extract

8 oz Cool Whip, divided (or homemade whipped cream)

14.4 oz box graham crackers

1/2 cup mini chocolate chips

Instructions

1. Beat mascarpone cheese, powdered sugar, cinnamon and vanilla extract until well combined.

2. Fold in half of the Cool Whip.

3. Put a single layer of graham crackers in the bottom of a 9x13 pan. You might have to break some to fill in the gaps. I used about one sleeve per layer (there were 3 sleeves in the box).

4. Top graham crackers with half of the mascarpone mixture and spread evenly.

5. Add another layer of graham crackers.

6. Top with the other half of the mascarpone mixture and spread into an even layer.

7. Add a third layer of graham crackers.

8. Top with remaining half of Cool Whip and spread into an even, thin layer.

9. Sprinkle the mini chocolate chips over the top of the Cool Whip.

10. Refrigerate 5-7 hours, or overnight. The longer it sits, the more time the graham crackers have to soften. Dust with powdered sugar, if desired.

*Can substitute half of the mascarpone cheese for ricotta, if desired. I'd recommend straining the ricotta.