HOLY CANNOLI BARS

Combine the pudding mix and milk in a medium saucepan and cook over medium high heat, whisking constantly, until the pudding thickens and begins to bubble, about 2 minutes.  Remove from heat and set aside while you make the rest of the components.  The pudding will continue to thicken as it sits.

Coat a small baking dish with non-stick spray (approx. 2-2 ½ quarts – 8” x 8” or similar size).  Line the dish with parchment paper leaving some excess hanging over the edges of the dish.  These ‘flaps’ will work as handles to remove the bars easily before cutting.  You may need to cut the parchment to fit the width of the dish so it does not ‘bunch up’ in the corners

To make the crust, combine the graham crackers, melted butter, ¼ teaspoon of the salt, and the granulated sugar in a medium bowl and mix until it is well combined and it has the consistency of wet sand.  Press this mixture into the bottom of the prepared baking dish in a firm, even layer with the bottom of a spatula and your fingers.  Place the crust in the fridge to chill while you prepare the rest of the dish.

Combine ¼ cup of the powdered sugar with the heavy cream in a large bowl and beat with an electric mixer for 3-4 minutes until stiff peaks form (Note – this can also be done in a stand mixer with the whisk attachment).  Remove the whipped cream to a separate bowl.

To the whipping bowl (no need to clean), add the cream cheese, ricotta, vanilla, remaining ¼ cup of powdered sugar, and remaining ¼ teaspoon of salt.  Beat for 2 minutes with the electric mixer until light and fluffy.  Fold in 1 cup of the whipped cream and ½ cup of the mini chocolate chips until just combined.  Spread this mixture into an even layer on top of the chilled crust, including the edges and corners, with a rubber or offset spatula.

Whisk the pudding one more time so that is smooth and there is no ‘skin’ on top.  Place it in dollops all over the top of the cheese mixture and then gently spread it into an even layer all over.

Place the remaining whipped cream in dollops on top of the pudding and gently spread that all over as well.  Cover with plastic wrap and refrigerate for at least 4 hours and, preferably overnight.

Sprinkle the remaining ½ cup of chocolate chips all over the top.  Carefully remove the bars from the pan using the edges of the parchment to lift them onto a cutting board.  Slice into squares, cleaning the knife between each cut.  DEVOUR!