Prep time: 20-25 minutes

Cook time: 0 minutes

Rest time: 10-12 hours minimum

Materials:

• 12-14 graham crackers
• 1 cup heavy whipping cream
• 15 oz. Ricotta cheese
• 1/2 cup plus 1 tbsp. powdered sugar
• 1 tbsp. vanilla extract
• Pinch of salt
• Semi-sweet chocolate chips

Process:

1. Line a loaf pan with some plastic wrap leaving some overhang on the sides. Set aside.
2. In a medium sized mixing bowl add in the heavy whipping cream, pinch of slat and 1 tbsp. powdered sugar. Using an electric mixer, whisk until you reach stiff peaks. Set aside.
3. In a separate bowl add in ricotta cheese and 1/2 cup powdered sugar. Whip 2-3 minutes until the mixture becomes fluffy.
4. Fold the whipped cream into the ricotta cheese mixture.
5. Place a layer of graham crackers at the bottom of your loaf pan and dallop about 1/4 of the cream/cheese mixture on top. Continue layering until you run out of cream making sure to leave a little cream to coat the top layer of your graham crackers.
6. Sprinkle with some semi-sweet chocolate chips and cover the cake with some plastic wrap.
7. Place in the fridge for a minimum of 10 hours.
8. Slice, plate and ENJOY!