Cannoli Icebox Cake

1. 1

   Place ricotta cheese, sugar and almond extract in food processor; cover.

2. 2

   Process until smooth.

3. 3

   Set aside.

4. 4

   Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min.

5. 5

   Cook on low heat until gelatine is completely dissolved, stirring constantly.

6. 6

   With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended.

7. 7

   Spoon into medium bowl.

8. 8

   Reserve 1 Tbsp.

9. 9

   of the chocolate chips for garnish.

10. 10

    Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently.

11. 11

    Refrigerate 30 min.

12. 12

    or until thickened.

13. 13

    Spread 2 Tbsp.

14. 14

    of the ricotta mixture onto each graham square.

15. 15

    Stack grahams.

16. 16

    Stand on edge on serving platter to make a 14-inch loaf.

17. 17

    Frost with the whipped topping.

18. 18

    Top with the reserved 1 Tbsp.

19. 19

    chocolate chips.

20. 20

    Refrigerate at least 4 hours or up to 24 hours.

21. 21

    Cut diagonally into 14 slices to serve.

22. 22

    Serve leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.