Try this layered sweet potato dessert with
your Thanksgiving meal.
layer 1 cup all-purpose flour
½ cup margarine
1 cup chopped pecans
Mix together ingredients and press in a 9 X 13 X 2" pan. Bake in a 350
degree oven for 20 minutes. Cool thoroughly. Then crumble. Divide
mixture. Place ½ inch the bottom of a trifle bowl.
layer 1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
2 cup whipped topping
Whip cream cheese and powdered sugar together
until light and fluffy. Whip in topping. Spread over crust.
layer 3 cup cooked yams, mashed
¼ cup sugar
1 teaspoon vanilla extract
Combine yams, sugar and flavoring. Beat well. Spread over cream cheese layer.
layer Top yams with remaining crust mixture.
layer 2 Tablespoons cornstarch
¼ cup sugar
1 can (15 oz.) crushed pineapple
In a one -quart sauce pan, mix cornstarch and sugar together. Add
crushed pineapple. Stir until mixture is well blended. Heat over medium
heat, stirring constantly until thickened. Cool. Spread over crumb
layer 1 package (3 ½ oz.) instant vanilla pudding mix
2 cups milk
Prepare according to directions on package. Spread over pineapple layer.
layer 2 cups whipped topping
1 cup chopped toasted pecans
Top pudding layer with whipped topping. Sprinkle with pecans to garnish.
* Note: By using lower fat cream cheese, fat free
whipped topping, skim milk and sugar free pudding, the dish will be lower in fat and sugar.