Chocolate Icebox Cake
Make this rich & decadent Icebox Cake with Lamagna Part Skim Ricotta for a light but flavorful dessert. (Even better: you can whip this treat together in 30 minutes or less!)
- 30 oz Lamagna Ricotta or Part Skim Ricotta
- 12 oz Semisweet baking chocolate
- ¾ cup Heavy cream
- 10 oz crushed chocolate cookies
Line the bottom of a spring form pan with wax paper, then spray with cooking spray. Layer half of the crushed cookies into the pan, and set aside. Break baking chocolate into pieces and melt in a double boiler, stirring until melted. In a mixing bowl, whip heavy cream until stiff peaks form and set aside. In a separate bowl, mix melted chocolate into Lamagna Ricotta. Once mixed, gently fold in heavy cream. Layer half of the ricotta & chocolate mixture into the pan, then top with the remaining crushed cookies. Layer in the rest of the ricotta mixture. Cover with plastic wrap and refrigerate overnight.