Nilla Cannoli Refrigerator Cake
Indulge in the creamy, no-bake decadence of Nilla Cannoli Refrigerator Cake, a dessert that transforms classic Italian cannoli flavors into a stunning layered treat. This easy-to-make, no-cook recipe combines rich ricotta and mascarpone cheeses with powdered sugar, vanilla, and whipped cream for a velvety filling studded with mini chocolate chips. Layered between Nilla wafers, the cake softens to perfection as it chills, creating a luscious, melt-in-your-mouth texture. For an added touch of elegance, garnish with chopped pistachios and a sprinkle of cinnamon before serving. Ideal for dinner parties or make-ahead celebrations, this refrigerator cake is as visually impressive as it is irresistibly delicious. Refrigerate overnight for best results and savor a slice of creamy bliss!
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Recipe Information
Ingredients
- 12 ounces Nilla wafers
- 16 ounces Ricotta cheese
- 8 ounces Mascarpone cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Mini chocolate chips
- 1 cup Heavy cream
- 1 quarter cup Pistachios, chopped (optional)
- 0.5 teaspoon Ground cinnamon (optional)
Instructions
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, and powdered sugar. Use a hand mixer or whisk to blend until smooth and creamy, about 2–3 minutes.
Add the vanilla extract and mix to incorporate.
Fold in the mini chocolate chips using a spatula until evenly distributed.
In a separate mixing bowl, whip the heavy cream using a hand mixer or a stand mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
Gently fold the whipped cream into the ricotta-mascarpone mixture. Be careful not to deflate the whipped cream as you mix.
In a 9x13-inch baking dish, spread a thin layer of the filling mixture on the bottom to act as a base layer.
Place a single layer of Nilla wafers evenly over the filling, ensuring the cookies touch or slightly overlap.
Spread about one-third of the filling mixture over the layer of wafers, using a spatula to smooth it evenly.
Repeat the layering process two more times, finishing with a layer of the filling on top.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the Nilla wafers to soften and the flavors to meld.
Before serving, sprinkle the top with chopped pistachios and a light dusting of ground cinnamon, if desired.
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.3 g | 421% | |
| Saturated Fat | 181.4 g | 907% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 459.2 g | 167% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 290.8 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2287 mg | 176% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
