Cannoli Cake Trifles
Yield: 12 Servings

Cannoli Cake Trifles

This delicious twist on an Italian favorite layers the traditional cannoli flavors in a sweet and crunchy trifle cake.

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  • 24 oz. Polly-O Ricottone
  • 1½ cups Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 1 Tbsp. Lemon Zest
  • 24 oz. Yellow Sheet Cake, cubed 1″
  • 1 cup Waffle Ice Cream Cone, crushed
  • ½ cup Pistachios, chopped
  • ½ cup Mini Chocolate Chips
  • As needed Powdered Sugar
  1. Make the filling. In an upright mixer, using paddle attachment, combine filling ingredients until smooth and creamy.
  2. Layer 6 oz. mason jar or glass serving dish with ingredients in following order: 1 oz. cake cubes, 1 oz. ricotta filling, 2 tsp. crushed waffle cone pieces, 1 tsp. chopped pistachios, 1 tsp. mini chocolate chips. Repeat layering.
  3. Garnish tops with a dusting of powdered sugar right before serving.
  4. May be held refrigerated for up to 1 hour before serving.
Products Used In This Recipe
Ricottone ⓊD, 5 lb. Tub
UPC: 7104003190 Pack Size: 6/5 lb.