Easy No- Bake Cassata Cake

1. 1

   Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.

2. 2

   Set aside.

3. 3

   In a large mixing bowl, blend the ricotta half the chips and the sugar together.

4. 4

   On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.

5. 5

   Alternate cake and cream until you have joined three layers.

6. 6

   I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.

7. 7

   Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.

8. 8

   Cover the entire cake in fluffy white whipped cream and serve or refrigerate.

9. 9

   The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.

* Per serving · 4 servings · Values may vary.

No additional tips available.