Cannoli Cake Trifles

This delicious twist on an Italian favorite layers the traditional cannoli flavors in a sweet and crunchy trifle cake.
Servings 12



  • 24 oz. Polly-O Ricottone
  • 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


  • Make the filling. In an upright mixer, using paddle attachment, combine filling ingredients until smooth and creamy.
  • 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.
  • Garnish tops with a dusting of powdered sugar right before serving.
  • May be held refrigerated for up to 1 hour before serving.