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Cannoli Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 92 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 15-18 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Description

This Cannoli Icebox Cake is a no-bake layered dessert featuring creamy mascarpone cheese mixed with cinnamon and vanilla, folded with whipped cream, layered between crispy graham crackers, and topped with mini chocolate chips. Perfect for an easy, moist, and delicious cannoli-inspired treat, it requires refrigeration to soften the crackers and meld the flavors.

Ingredients

Scale

Filling

  • 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)

Layers

  • 14.4 oz box graham crackers
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the mascarpone mixture: Beat mascarpone cheese, powdered sugar, cinnamon, and vanilla extract together until the mixture is smooth and well combined, creating a creamy cannoli-flavored filling.
  2. Fold in whipped cream: Gently fold in half of the Cool Whip (or homemade whipped cream) into the mascarpone mixture to lighten the texture and add fluffy richness.
  3. Create the first graham cracker layer: Arrange a single layer of graham crackers in the bottom of a 9×13 inch pan. Break crackers as needed to fill gaps and cover the entire base evenly; about one sleeve per layer is used.
  4. Add first mascarpone layer: Spread half of the mascarpone and whipped cream mixture evenly over the graham cracker layer, ensuring full coverage.
  5. Add second graham cracker layer: Place another layer of graham crackers on top of the mascarpone layer, again filling any gaps with broken pieces.
  6. Add second mascarpone layer: Spread the remaining half of the mascarpone mixture over the graham crackers, spreading evenly for a smooth layer.
  7. Top with final graham cracker layer: Add a third and final layer of graham crackers over the filling, covering the entire surface.
  8. Spread remaining whipped cream: Spread the remaining half of the Cool Whip evenly over the last graham cracker layer in a thin, smooth layer.
  9. Add chocolate chips: Sprinkle the mini chocolate chips evenly over the top layer of whipped cream for a sweet and crunchy finish.
  10. Refrigerate: Cover and refrigerate the cake for 5-7 hours or overnight to allow the graham crackers to soften and the flavors to meld beautifully. Optionally, dust with powdered sugar before serving for extra sweetness and presentation.

Notes

  • This is an easy, no-bake dessert with moist layers inspired by traditional cannoli flavors.
  • You can substitute half of the mascarpone cheese with ricotta cheese, but strain the ricotta well before using to prevent excess moisture.
  • Use homemade whipped cream instead of Cool Whip if preferred for a fresher taste.
  • The longer the dessert chills, the softer the graham crackers become, giving a cake-like texture.
  • Perfect for make-ahead occasions and gatherings as it improves with time in the fridge.

Nutrition

  • Serving Size: 1 slice
  • Calories: 353
  • Sugar: 20.7 g
  • Sodium: 44 mg
  • Fat: 28.2 g
  • Saturated Fat: 16.2 g
  • Unsaturated Fat: approx. 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.3 g
  • Fiber: 0.6 g
  • Protein: 4.3 g
  • Cholesterol: 64 mg

Find it online: https://littlespoonbites.com/cannoli-icebox-cake-recipe/