Cherry Lemon-Ricotta Trifle

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Makes: 16 servings
Start to Finish: 25 minutes

  • 2 cans (21 ounces each) cherry pie filling, Comstock® More Fruit

  • 1 cup cherry preserves, Tropical®

  • 4 cups ricotta cheese, Precious®

  • 1 cup sugar

  • 1/4 cup limoncello liqueur

  • 1 tablespoon lemon juice

  • 2 teaspoons vanilla extract

  • 2 containers (8 ounces each) frozen whipped topping, thawed, Cool Whip®

  • 6 large purchased croissants


In a medium bowl, combine cherry pie filling and cherry preserves; set aside.

In a large bowl, stir together ricotta cheese, sugar, limoncello, lemon juice, and vanilla. Stir in whipped topping.

Tear croissants into bite-size pieces and place half in the bottom of a trifle dish. Spoon half of the ricotta mixture on top of the croissants. Spoon half of the cherry mixture on top of the ricotta mixture. Repeat with the remaining ingredients to make another layer. Refrigerate until ready to serve (up to 8 hours).

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