No-Bake Italian-Inspired Dessert (Print Version)

# Ingredients:

→ Main Ingredients

01 - One 16 ounce (454 g) "family size" store bought frozen pound cake (see note below)
02 - One 15 ounce (425 g) container whole milk ricotta cheese
03 - 12 ounces (340 g) mini chocolate chips, divided
04 - 1 teaspoon vanilla extract
05 - 2 cups (473 ml) heavy whipping cream, divided
06 - 3/4 cup (88 g) powdered sugar

# Instructions:

01 - Note: If your cake isn't frozen, place in the freezer before prepping the following steps.
02 - Place 1 cup (237 ml) of the heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds. Add 1 cup (178 g) of the mini chocolate chips, making sure the chips are all submerged. Let sit for two minutes and then stir gently until the chocolate is all melted and the mixture is smooth. If the chocolate isn't melting all the way after stirring well, microwave the mixture in 15 second increments until smooth, stirring well in between. Place in the refrigerator.
03 - Place the ricotta cheese, powdered sugar, and vanilla in a medium bowl. Whisk until combined and smooth. Add 1/2 cup (89 g) of mini chocolate chips and stir to combine. Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks. Add half of the whipped cream to the ricotta mixture and gently fold it in. Then fold in the remaining whipped cream. Set cannoli filling aside.
04 - Cut the frozen pound cake into 1/4 inch (6.35 mm) slices using a serrated knife. Layer some of the cake pieces into a deep 8 x 8 inch (20 x 20 cm) pan so the bottom is completely covered in one layer of cake. Depending on the size and shape of the cake pieces, you may need to trim some of the pieces to fit. It's ok if the pieces overlap slightly. If they do, very gently press them down to remove some of the air pockets.
05 - Add half of the cannoli filling on top of the bottom cake layer and spread it so the filling is even. Add another layer of cake to the top. Gently press the cake pieces down so the cake adheres to the filling underneath. Repeat this process by adding the remaining filling and one more layer of cake on top.
06 - Retrieve the ganache from the fridge and stir until smooth. Pour all of the ganache over the top and smooth out with a spoon if necessary. Top with as many of the remaining mini chocolate chips as you like.
07 - Place in the fridge for a minimum of three hours or overnight. Cover the cake after it has been in the fridge for 15 minutes; this allows the ganache to firm up so the cover will be less likely to stick.

# Notes:

01 - I used the Sara Lee Family Size All Butter Pound Cake, which you can find in the freezer section of the grocery store. There will be about 1/4 of the cake left over. If you can't find the 16 ounce pound cake, you can buy 2 regular size Sara Lee (10.75 ounce) frozen pound cakes; you will have about half of the second one left over.
02 - Make sure to get a full 12 ounces (340 g) of mini chocolate chips. When I originally published this recipe in 2019, most bags of chocolate chips were 12 ounces. Now, due to "shrinkflation," most bags are only 10 ounces! So you will likely need to buy 2 bags and have some leftover for another recipe.
03 - When making the ganache, it may seem like the chocolate isn't melting when you first start to stir it, but it will come together so just be patient. If you end up needing to microwave it for additional time as instructed in the recipe, be careful to not overheat it so the ganache doesn't split.
04 - You will need a square 8 x 8 inch (20 x 20 cm) baking pan with taller sides; the one I use has sides that are 2.65 inches (6.7 cm) tall. Or, you can use a 9 x 9 inch (23 x 23 cm) pan instead to ensure you have enough room.
05 - Using a ruler will help to make even slices of the correct thickness! If you cut the cake slices thicker than 1/4 inch (6.35 mm), you may have trouble fitting all the layers in the pan, depending on the depth of the pan you are using.

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