Cannoli Icebox Cake

• Vegetarian

• Baking & Spices

  • 1/2 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon
  • 8 oz Cool whip
  • 1 1/4 cups Powdered sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 14.4 oz box Graham crackers

• Dairy

  • 32 oz Mascarpone cheese

Found on lifeloveandsugar.com

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

Directions

• 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. Id recommend straining the ricotta.