Easy No- Bake Cassata Cake

• 2 angel food cake, from your store bakery department
• 1 lb ricotta cheese
• miniature semisweet chocolate chips, 1 bag
• 1/2 cup sugar
• 1 quart heavy whipping cream

1. Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
2. Set aside.
3. In a large mixing bowl, blend the ricotta half the chips and the sugar together.
4. On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
5. Alternate cake and cream until you have joined three layers.
6. I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
7. Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
8. Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
9. The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.

angel food cake, ricotta cheese, chocolate chips, sugar, cream

Taken from www.food.com/recipe/easy-no-bake-cassata-cake-88608 (may not work)