No-Bake Cannoli Delight

• 份量: 12 servings
• 准备时间: 35 minutes
• 总时间: 35 minutes

配料

8 ounces cream cheese, at room temperature

1 (3.9-ounce) package instant chocolate pudding mix

1 1/2 cups cold whole or 2% milk

12 whole graham cracker sheets (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

1/2 teaspoon kosher salt, divided

8 tablespoons (1 stick) unsalted butter, melted

1 1/2 cups cold heavy cream

1/2 cup powdered sugar, divided

1 cup whole-milk ricotta cheese

1 tablespoon finely grated orange zest (from 1 medium orange, optional)

1 teaspoon vanilla extract

3/4 cup miniature chocolate chips, divided

步骤

Step 1

Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Step 2

Whisk 1 (3.9-ounce) package instant chocolate pudding mix and 1 1/2 cups cold milk together in a large bowl until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit to thicken while you prepare the crust and other layers.

Step 3

Break 12 whole graham crackers sheets into rough pieces and place in a food processor. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)

Step 4

Transfer the mixture into the pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

Step 5

Beat 1 1/2 cups cold heavy cream and 1/4 cup of the powdered sugar together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.

Step 6

Beat the 8 ounces room temperature cream cheese, 1 cup ricotta cheese, the remaining 1/4 cup powdered sugar, 1 tablespoon orange zest if using, 1 teaspoon vanilla extract, and the remaining 1/4 teaspoon kosher salt in the stand mixer (no need to wipe clean) with the whisk attachment on medium speed, scraping down the sides of the bowl with a flexible spatula halfway through, until light and very fluffy, about 3 minutes total.

Step 7

Gently fold in 1 cup of the whipped cream and 1/2 cup of the miniature chocolate chips with a flexible spatula until just combined.

Step 8

Dollop the cream cheese mixture over the crust and spread into an even layer. Dollop the chocolate pudding over the cream cheese mixture and spread into an even layer. Dollop the remaining whipped cream over the chocolate pudding and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

Step 9

Sprinkle the remaining 1/4 cup miniature chocolate chips evenly over the top. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner slices.

营养

• 每份大小: Serves 12
• 卡路里: 481 cal
• 总脂肪: 32.7 g
• 饱和脂肪: 19.5 g
• 不饱和脂肪: 0.0 g
• 胆固醇: 0 mg
• 钠: 362.3 mg
• 总碳水化合物: 41.7 g
• 膳食纤维: 1.3 g
• 总糖: 29.0 g
• 蛋白质: 6.6 g