My grandmother made this rich, tempting trifle every year for our family’s Christmas Eve celebrations. Now I make it to carry on her special tradition. It’s an easy, delicious no-bake dessert everyone will love. —Ann-Marie Milano, Milton, Massachusetts
Italian Pineapple Trifle Recipe photo by Taste of Home
In a small bowl, beat the ricotta, cream cheese, sugar and 1 teaspoon vanilla until fluffy. In a large bowl, whip heavy cream until stiff peaks form; fold into ricotta mixture.
In another bowl, combine the pineapple, pie filling and remaining vanilla. In a 3-qt. trifle bowl or glass serving bowl, arrange two packages of ladyfingers over the bottom and up the sides.
Layer a third of the ricotta mixture, a third of the pineapple mixture and half of the remaining ladyfingers. Repeat layers once. Layer remaining ricotta and pineapple mixtures. Cover and refrigerate several hours or overnight.
To make ahead: Trifle can be made the day before serving. Cover and refrigerate.