Red, White, and Blue Berry Trifle
-
32 oz. Galbani® Ricotta
-
1 cup powdered sugar
-
4 Tbsp. hazelnut liqueur or raspberry brandy or 3 Tbsp. orange juice
-
8 oz. whipped topping, thawed
-
1 baked angel food cake
-
1 quart fresh raspberries or strawberries, rinsed (if using strawberries, cut into quarters)
-
1 quart fresh blueberries, rinsed
Related Recipes:
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
-
32 oz. Galbani® Ricotta
-
1 cup powdered sugar
-
4 Tbsp. hazelnut liqueur or raspberry brandy or 3 Tbsp. orange juice
-
8 oz. whipped topping, thawed
-
1 baked angel food cake
-
1 quart fresh raspberries or strawberries, rinsed (if using strawberries, cut into quarters)
-
1 quart fresh blueberries, rinsed
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