Chocolate Icebox Cake

Nuvita Biscuits


  1. In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
  2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
  3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.



Recipe Comments

  1. posted by forahobby on Mar 18, 2013

    I’m having some friends over for dinner and havn’t cooked for them before. I’ve cooked for family before and I feel I’m fairly competent at cooking but being on weight watchers- I’ve been living off ready meals for a while. Does anyone have any easy but tasty recipes to try? And not too expensive.

  2. posted by kevindiking67verizonnet on Mar 21, 2013

    Howdy. I’d like a recipe for brownies using only bittersweet or semisweet chocolate–no cocoa or unsweetened chocolate. Such a recipe would make my life easier. And please, do not provide recipes you haven’t tried yourself. I just made a trashcan-worthy pan of brownies from a new recipe tonight. Thank you for all your help!

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