8 oz. heavy whipping cream
15 oz. whole milk ricotta cheese
1/3 C. coconut palm sugar
1.2 oz. freeze dried strawberries
12 oz. chocolate sandwich cookies, crushed
2 C. fresh strawberries, diced
1. Place the heavy whipping cream, ricotta cheese, coconut palm sugar and freeze dried strawberries into a blender or food processor and blend on high, scraping down the sides until all ingredients are incorporated.
2. Place mixture into a large Ziploc bag, seal shut and refrigerate for at least 4 hours or overnight.
To assemble trifle: Sprinkle some crushed cookies in the bottom of a cup and top with some strawberries. Cut the tip of the corner off of the Ziploc bag and pipe the Cannoli mixture into the cup, covering the strawberries. Repeat each step one more time and serve cold.