Ingredients
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32 oz. Galbani® Ricotta
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1 cup powdered sugar
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4 Tbsp. hazelnut liqueur or raspberry brandy or 3 Tbsp. orange juice
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8 oz. whipped topping, thawed
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1 baked angel food cake
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1 quart fresh raspberries or strawberries, rinsed (if using strawberries, cut into quarters)
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1 quart fresh blueberries, rinsed
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Directions
Mix first 3 ingredients together.
Cut angel food cake into half inch pieces and layer into the bottom of the trifle dish.
Add a layer of the ricotta cheese mixture,
Add a layer of raspberries (or strawberries)
Layer again with cake.
Add another layer of ricotta cheese mixture.
Add a layer of blueberries.
Add a layer of cheese mixture.
Finish with layer of raspberries (or strawberries).
Top with whipped cream topping
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