Cannoli Cake

Cannoli Cake

1 pkg (8oz) Philadelphia Cream Cheese, softened
1 container (15 oz) ricotta cheese
1/2 cup sugar
1 Tbsp vanilla
1 cup mini chocolate chips
1 (8 oz) Cool Whip, thawed, divided
Nilla Wafers, divided

Beat cheeses, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.
Add chocolate chips and mix well.
Stir in 2 cups of Cool Whip.

Spread 2 cups of the cheese mixture onto bottom of 13x9 pan.
Top with layers of about 30 nilla wafers and half of the remaining cheese mixture, repeat layers of wafers and cheese mixture.
Top with remaining cool whip and cover.

Refrigerate 4 hours and store leftovers in refrigerator.