Shelly's Recipe

Cherry Lemon-Ricotta Trifle

Category: Trifles

2 cans (21 ounces each) cherry pie filling
1 cup cherry preserves
4 cups ricotta cheese
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
6 large purchased croissants*

In medium bowl, combine cherry pie filling and cherry preserves; set aside.
In 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 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.
Refrigerate trifle until ready to serve (up to 8 hours).

*Note: If using day-old croissants, toast them at 350 for 5 minutes before using.