Holy Cannoli Cake

Ingredients : (12 servings)

• 1 cup milk
• 1/2 tsp. orange extract
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup POLLY-O Original Ricotta Cheese
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided
• 1 Tbsp. butter
• 1 pkg. (10.75 oz.) pound cake, cut horizontally into 4 slices
• 1 cup thawed COOL WHIP Whipped Topping

Directions :

1. POUR milk and orange extract into large bowl.
2. Add dry pudding mix.
3. Beat with wire whisk 2 min. or until well blended.
4. Add ricotta cheese and half of the chocolate; mix well.
5. PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture.
6. Repeat layers twice, ending with top cake slice.
7. MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted.
8. Add whipped topping; stir with wire whisk until well blended.
9. Spread evenly over top and sides of cake.
10. Store in refrigerator.

Ingredients : (12 servings)

• 1 cup milk
• 1/2 tsp. orange extract
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup POLLY-O Original Ricotta Cheese
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided
• 1 Tbsp. butter
• 1 pkg. (10.75 oz.) pound cake, cut horizontally into 4 slices
• 1 cup thawed COOL WHIP Whipped Topping

Directions :

1. POUR milk and orange extract into large bowl.
2. Add dry pudding mix.
3. Beat with wire whisk 2 min. or until well blended.
4. Add ricotta cheese and half of the chocolate; mix well.
5. PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture.
6. Repeat layers twice, ending with top cake slice.
7. MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted.
8. Add whipped topping; stir with wire whisk until well blended.
9. Spread evenly over top and sides of cake.
10. Store in refrigerator.