Honey Ricotta Vanilla
½ sheet White Cake or Pound Cake
4 c. Ricotta Cheese
1 c. Mascarpone Cheese
2 tsp. Vanilla Extract
1/3 c. Honey
1 c. Almonds, toasted, sliced
4 c. Globe® Strawberry Filling (4111478616)
8 - 2-c. Glass Canning Jars or Glass Containers with Lids
Cut cake into ½" cubes.
Blend ricotta, mascarpone and vanilla in a medium bowl.
Spoon ½ c. cake cubes into bottoms of jars, gently pressing down with spoon. Top each with ¼ c. ricotta mixture. Drizzle with 1 tsp. honey, sprinkle with ½ tbsp. almonds, and add ¼ c. strawberry filling. Repeat layers. Cover and refrigerate until ready to serve. Can be made up to a day ahead.