Cannoli Icebox Cake
This Cannoli Icebox Cake is so simple to make. With layers of graham crackers and cannoli filling, it makes a delicious and easy treat!
We had a pretty uneventful weekend. It was busy and full of plenty of baking, but not particularly exciting. And yet, sometimes those are the weekends I love the most. The hubs and I enjoyed some nice time together.
Our church actually streams the 11 o’clock service online and we decided to stay home and watch church from the comfort of our couch. After the weather has gotten into the 70s lately, it was in the 20s yesterday morning. Instead of braving the cold (we’re wimps, I know), I made us a nice warm breakfast and then we watched church.
It was really great message – you should totally check it out. It was about how God uses difficult times in our lives to help us learn and grow and depend on him more. It’s a message that the hubs and I could not related to more. We’ve learned and grown so much over the last several years. We’ve had our share of difficult things, including our fertility struggles, and we know God’s been with us through it all. We continue to trust that he’s got a plan for us and the family we hope to have one day, so we loved the message.
We also love icebox cakes. You can do so much with them. I’ve made several different flavors (Strawberry and Blueberry Cheesecake Icebox Cake, Mint Oreo Icebox Cake, Funfetti Birthday Cake Icebox Cake), and this is one of my new favorites.
After making my Cannoli Poke Cake last year, I love using the flavors of cannoli’s in dessert. In this icebox cake, the flavor is light and sweet – but not too sweet. In fact, it’s a little less sweet than the poke cake, which makes sense since there’s no sweetened condensed milk in this recipe.
The graham crackers act like the shell of a cannoli and the filling is cannoli filling. So simple, but so delicious. A great way to eat a cannoli without all the work.
I only used mascarpone cheese in this filling, though some cannoli fillings use a mix of mascarpone and ricotta. Ricotta can tend to have a lot of liquid in it, so I avoided it in this recipe. You can substitute half of the mascarpone for ricotta though, if you’d prefer. You’ll probably want to drain the ricotta before using it.
One thing I thought might be fun to try in this icebox cake is cinnamon sugar covered graham crackers. I used regular ones, which were delicious, but if you wanted to sweeten it up a bit – which you know I love – that’d be a fun option.
You might also like:
Cannoli Icebox Cake
- Yield: 15-18 Slices 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 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