17 oz. La Florentine Panettone Cake, cut into 1-inch slices
8 oz. can crushed pineapple
20 whole red maraschino cherries, drained
32 oz. creamy ricotta cheese
½ cup powdered sugar
½ cup miniature chocolate chips
4 oz. amaretto liquor
8 oz. can pineapple juice
8 oz. cool whip topping
1 pt. fresh berries (any kind)
In a bowl, mix together ricotta cheese, crushed pineapple, whole cherries, powdered sugar and chocolate chips. Set aside.
In a separate bowl, mix pineapple juice and amaretto. Set aside.
Place one layer of the panettone slices on the bottom of a trifle bowl, using approximately 1/3 of the panettone. Pour 1/3 of the pineapple juice and amaretto mixture over the panettone. Spread half of the ricotta cheese filling on top of the juice mixture. Repeat for second layer.
Place the remaining panettone over the filling for the top layer. Pour remaining juice over cake and top with a generous amount of cool whip topping. Garnish with fresh berries.
Cool in refrigerator for one hour before serving.