No-Bake Cannoli Delight (Print Version)
# Ingredients:
→ Cream Cheese Mixture
01 -
8 ounces cream cheese, room temperature
02 -
1 cup whole-milk ricotta cheese
03 -
1/4 cup powdered sugar
04 -
1 tablespoon finely grated orange zest (optional)
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon kosher salt
07 -
1/2 cup miniature chocolate chips
→ Chocolate Pudding
08 -
1 (3.9-ounce) package instant chocolate pudding mix
09 -
1 1/2 cups cold whole or 2% milk
→ Crust
10 -
12 whole graham cracker sheets (about 6 1/2 ounces) or 1 1/2 cups graham cracker crumbs
11 -
2 tablespoons granulated sugar
12 -
1/4 teaspoon kosher salt
13 -
8 tablespoons (1 stick) unsalted butter, melted
→ Whipped Cream
14 -
1 1/2 cups cold heavy cream
15 -
1/4 cup powdered sugar
16 -
1/4 cup miniature chocolate chips
# Instructions:
01 -
Line an 8x8-inch baking pan with two sheets of parchment paper arranged perpendicular, allowing about 2 inches of overhang on all sides to create a sling.
02 -
Whisk instant chocolate pudding mix and cold milk in a large bowl until dissolved and slightly thickened, about 2 minutes; set aside to thicken.
03 -
Break graham cracker sheets into pieces and pulse with granulated sugar and kosher salt in a food processor until sand-like texture is achieved, about 15 seconds. Add melted butter and pulse 6 to 8 times to combine. If using graham cracker crumbs, stir together with butter.
04 -
Press crumb mixture evenly into the prepared pan using a flat measuring cup bottom or fingers, making sure to fill edges and corners. Refrigerate while preparing fillings.
05 -
Whip cold heavy cream and powdered sugar on high speed using a stand mixer with a whisk attachment until stiff peaks form, approximately 2 to 4 minutes. Transfer whipped cream to a separate bowl.
06 -
In the same stand mixer bowl, beat cream cheese, ricotta, remaining powdered sugar, orange zest if using, vanilla extract, and kosher salt on medium speed until light and fluffy, about 3 minutes, scraping down the bowl halfway through.
07 -
Gently fold one cup of whipped cream and half of the miniature chocolate chips into the cream cheese mixture until just combined.
08 -
Spread cream cheese mixture evenly over chilled crust. Layer the thickened chocolate pudding evenly atop the cream cheese. Spread the remaining whipped cream on top.
09 -
Cover and refrigerate for at least 4 hours or overnight. Before serving, sprinkle remaining miniature chocolate chips over the top.
10 -
Lift slab from pan using parchment sling and transfer to a cutting board. Cut into 12 pieces, wiping the knife blade between cuts for clean slices.
# Notes:
01 -
For a shortcut, substitute homemade whipped cream with 1 (8-ounce) container thawed frozen whipped topping such as Cool Whip.
02 -
Store leftovers refrigerated in an airtight container for up to 4 days.