Italian Love Cake - cooking recipe

Ingredients

2 lbs ricotta cheese
3/4 - 1 cup sugar
4 eggs
1 teaspoon vanilla
1 (3 3/4 ounce) box instant pistachio pudding mix
1 cup milk
8 ounces non-dairy whipped topping (Cool Whip)
1 (18 ounce) chocolate cake mix

Preparation

Prepare cake as directed on box and pour into a greased and floured 9 X 13 inch pan.
In a separate bowl, combine ricotta cheese, sugar, eggs, and vanilla; mix well.
Spoon over unbaked cake.
Bake at 350 degrees for 1 hour. Cool.
Mix instant pudding with milk; fold in whipped topping.
Spread over cake; refrigerate.