Christina's No-Bake Cannoli Cake (Biscoli)

adapted from Being the Secret Ingredient

15 oz whole-milk ricotta
1/2 cup heavy whipping cream
1 T orange marmalade
1 cup powdered sugar
1 vanilla bean, split and scraped, hull discarded
1 tsp pure vanilla extract
1 cup semisweet chocolate chips
1 package Biscoff cookies (I actually felt they were too strong a flavor; I would recommend using vanilla wafers or even graham crackers for at least half of the cookie layers)
2 cups sweetened whipped creamextra powdered sugar and cinnamon for sifting over the top

Combine the first six ingredients ricotta through vanilla in a food processor and blend until smooth. 
Layer cookies evenly into the bottom of a springform. Pour one half of the filling mixture over the cookies. Repeat. Spread sweetened whipped cream on top. Cover and refrigerate for at least 6 hours or up to two days.When ready to serve, sprinkle chocolate chips over the top and dust with powdered sugar and cinnamon. 

Christina's Hello Dolly Bars

Adapted from smitten kitchen

1 cup butter, melted 

3 cups crushed graham crackers (16 grahams)

1 1/2 cups chocolate chips

3/4 cups butterscotch chips

1 7 oz bag sweetened coconut

1 1/2 cups chopped pecans

1 14 oz can sweetened condensed milk

Preheat oven to 350 degrees. 

Mia butter and graham crackers together. Press into 9x13 pan to form crust. Later all other ingredients on top (in order).

Bake 25 minutes or until top is lightly golden.