The white chocolate and ricotta filling in this recipe makes this frozen dessert taste like a cheesecake.
Line 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with plastic wrap, with 3 inches of overhang. Reserve 6 ladyfingers for center. Arrange remaining ladyfingers standing upright along sides of pan, 3 on each short end and 6 on each long side.
In food processor, combine ricotta, honey and almond extract; process until smooth. Transfer to large bowl. Fold in 2 cups whipped topping and white chocolate.
Spoon 1-1/2 cups ricotta filling into prepared pan, spreading evenly. Arrange 6 reserved lady fingers on top. Top evenly with chopped almonds. Spoon in remaining filling, spreading evenly. Cover with overhang of plastic wrap. Freeze overnight.
To serve, remove the loaf from the freezer; invert the loaf onto a serving platter. Remove the plastic wrap from the loaf and discard. Drizzle individual serving plates with chocolate syrup, if desired. Cut loaf crosswise into slices. Place each slice on top of chocolate drizzle. Serve with dollop of remaining whipped topping.