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2012-05-21Ricotta Trifle: Ricotta, Pound Cake, Brandy or Rum, Shortbread Cookies, Powdered Sugar, Vanilla, Strawberries, Whipped Topping, French Vanilla Pudding, Tbsp. Milk Chocolate Shavings
Ricotta Trifle featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta
Sorrentocheese.com

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Ricotta Trifle

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Ingredients

  • 30 oz. Sorrento® Ricotta
  • 16 oz. Pound Cake, diced
  • 2 oz. Brandy or Rum
  • 6 Shortbread Cookies
  • 1/2 cup Powdered Sugar
  • 1/2 tsp Vanilla
  • 1 pt. Strawberries, sliced
  • 8 oz. Whipped Topping
  • 8 oz. French Vanilla Pudding
  • 1 Tbsp. Milk Chocolate Shavings

Directions

Using a traditional trifle bowl, cut pound cake into strips or cubes, and layer half the amount on the bottom. Drizzle 1 oz. of the brandy over the cake. In a large bowl, mix the powdered sugar, vanilla and Ricotta Cheese. Spoon half of the ricotta mixture over the cake. Then layer half of the sliced strawberries and bananas. In a separate bowl, whip the pudding and whipped topping together and spoon over the fruit layer. Next, crumble 3 shortbread cookies. Repeat by adding the rest of the cake, brandy, ricotta mixture, fruit, pudding mixture and shortbread cookies. Finish with shavings of chocolate, place in refrigerator and let stand for two hours.

Yield6


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