A Classic Holiday Cookie Transformed Into A Yummy, Year-Round Dessert
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, Betty Crocker™ Super Moist™ French vanilla cake mix, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, Italian Cake, Italian Wedding Cake, Italian Wedding Cookies, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Nonpareil, Nonpareil sprinkles, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pure almond extract, recipe, ricotta cheese, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
One of my grandma’s favorite recipes, glazed with confectionery sugar and sprinkles, has now transformed itself into an even more heavenly dessert. Now instead of small cookies, you’ll have to worry about small slices! This dessert reinvents what a true Italian dish is, celebrating with not only sweet goodness, but ricotta cheese and olive oil as well. Sprinkle on some Nonpareil cookies, and you got yourself a deal!
I’ve made this cake for so many occasions already; for a dinner party with friends, for my Mom on Mother’s Day, and for a baby shower. (It was a boy, so I covered the cake with light blue icing – everyone loved it!) I’ve been asked for the recipe so many times, I’ve been thinking about making copies and sending them out to all my friends and family members, haha! But I guess this post will do the same thing. Don’t forget to bookmark this, if you’re not going to make this right away!
Recipe and photo courtesy of Tablespoon
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