Individual Cannoli Icebox Cakes

You Will Need:

• 12 chocolate graham crackers
• Cannoli filling (below)
• Whipped cream topping (below)
• Mini chocolate chips, chopped pistachios, chocolate shavings, cocoa powder, etc. for topping

For the cannoli filling:

• 16 ounces ricotta cheese
• 1 cup powdered sugar
• 2 teaspoons chocolate liqueur, such as Godiva
• 1 teaspoon vanilla extract
• 2 teaspoons heavy cream
• 1/3 cup mini chocolate chips

For the whipped cream topping:

• 1 cup cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 tablespoon sour cream

Instructions:

• Line a sheet pan with parchment or waxed paper. Set aside.
• Carefully break the graham crackers in half at the score, resulting in 24 squares. Set aside.
• Make the cannoli filling – mix the ricotta, powdered sugar, liqueur, vanilla, and cream together in a mixing bowl until combined. Add the chocolate chips and stir to incorporate.
• Make the whipped cream topping – place the cream, sugar, vanilla, and sour cream into the bowl of a stand mixer fitted with the whisk attachment. Start on low and increase the speed, whisk until stiff peaks form.
• Lay out 8 graham cracker squares onto the prepared pan.
• Spoon some cannoli filling onto each graham cracker square. Gently top each one with another square.
• Spread the next layer with more cannoli filling. Add a third graham cracker on top, being gentle not to press down so that the filling doesn’t squeeze out the sides.
• Top each with some whipped cream. There will be extra, cover and refrigerate the rest.
• Cover the pan with plastic wrap and set it in the fridge overnight.
• Just before serving, sprinkle on some mini chocolate chips, pistachios, cocoa powder, or your favorite cannoli toppings.
• Transfer to serving plates and serve with the remaining whipped cream.