Cannoli Icebox Cake

Directions

1. 1
   Place ricotta cheese, sugar and almond extract in food processor; cover.
2. 2
   Process until smooth.
3. 3
   Set aside.
4. 4
   Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min.
5. 5
   Cook on low heat until gelatine is completely dissolved, stirring constantly.
6. 6
   With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended.
7. 7
   Spoon into medium bowl.
8. 8
   Reserve 1 Tbsp.
9. 9
   of the chocolate chips for garnish.
10. 10
    Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently.
11. 11
    Refrigerate 30 min.
12. 12
    or until thickened.
13. 13
    Spread 2 Tbsp.
14. 14
    of the ricotta mixture onto each graham square.
15. 15
    Stack grahams.
16. 16
    Stand on edge on serving platter to make a 14-inch loaf.
17. 17
    Frost with the whipped topping.
18. 18
    Top with the reserved 1 Tbsp.
19. 19
    chocolate chips.
20. 20
    Refrigerate at least 4 hours or up to 24 hours.
21. 21
    Cut diagonally into 14 slices to serve.
22. 22
    Serve leftover dessert in refrigerator.