Cherry Lemon-Ricotta Trifle Ingredients

• 2 cans (21 oz. each) cherry pie filling
• 1 cup cherry preserves
• 4 cups ricotta cheese
• 1 cup sugar
• 1⁄4 cup Limón cello liqueur
• 1 Tbsp. lemon juice
• 2 tsps. Vanilla extract
• 2 containers (8 oz. each) frozen whipped topping, thawed
• 6 large purchased croissants

Cherry Lemon-Ricotta Trifle Directions

1. In medium bowl, combine cherry pie filling and cherry preserves; set aside.
2. In large bowl, stir together ricotta cheese, sugar, Limón cello, lemon juice, and vanilla. Stir in whipped topping.
3. Tear croissants into bite-size pieces and place half in the bottom of trifle dish.
Spoon half of the ricotta mixture on top of croissants. Spoon half of cherry mixture on top of ricotta mixture. Repeat with remaining ingredients to make another layer.
4. Refrigerate trifle until ready to serve (up to 8 hours).

Start to Finish 25 minutes


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