Cannoli Icebox Cake

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This Cannoli Icebox Cake is so easy to make with layers of graham crackers and cannoli filling! It’s a simple dessert that’s extremely moist and delicious!

Looking for another cannoli dessert recipe? Try my Cannoli Tart or these fun Cannoli Ice Cream Cones!

Cannoli Icebox Cake in a 9x13 pan topped with chocolate chips

Cannoli Icebox Cake Recipe

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.

Cannoli Icebox Cake slice on a plate with a bite on a fork
Cannoli Icebox Cake slice on a plate

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.

Cannoli Icebox Cake in a 9x13 pan with several slices removed
Cannoli Icebox Cake slice on a plate

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.

Tips For Making This Tasty Cannoli Cake

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.

Cannoli Icebox Cake slice on a plate
Cannoli Icebox Cake slice on a plate

More Cannoli Dessert Recipes

Cannoli Cheesecake
Cannoli Layer Cake
Cannoli Tart
Cannoli Poke Cake
Cannoli Cones

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A Slice of Cannoli Icebox Cake on a plate

Cannoli Icebox Cake

  • Author: Lindsay
  • Prep Time: 5 hours
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 15-18 slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This Cannoli Icebox Cake is so easy to make with layers of graham crackers and cannoli filling! It’s a simple dessert that’s extremely moist and delicious!


  • 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


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 9×13 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. I’d recommend straining the ricotta.


  • Serving Size: 1 Slice
  • Calories: 353
  • Sugar: 20.7 g
  • Sodium: 44 mg
  • Fat: 28.2 g
  • Carbohydrates: 23.3 g
  • Protein: 4.3 g
  • Cholesterol: 64 mg

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About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29