Using a traditional trifle bowl, cut pound cake into strips or cubes, and layer half the amount on the bottom
Drizzle 1 ounce 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