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Full Online Book HomeLearning KitchenDesserts - Trifle - Yam Trifle
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Desserts - Trifle -  Yam Trifle Post by :canterbury Category :Learning Kitchen Author :Unknown Date :January 2012 Read :765

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Desserts - Trifle - Yam Trifle

12 ounces cream cheese
3/4 cup sugar, divided
1 pt. whole cream
1 teaspoon coconut extract
1 commercial angel food cake (16 ounces), cubed
2 cans (15 ounces each) yams, drained or 2 cups fresh sweet potatoes, mashed (fresh makes a big difference in taste)
1/2 teaspoon vanilla
2 tablespoons flaked coconut, divided
1 container (8 ounces) frozen whipped topping, thawed
1 tablespoon flaked coconut, browned
1 tablespoon chopped pecans, toasted


In large bowl, beat together cream cheese and 1/2 cup sugar. Gradually add cream and coconut extract, mixing only until creamy. Fold cubed cake into cream cheese mixture; set aside.

In another bowl, beat together yams, 1/4 cup sugar and vanilla until creamy. In large glass bowl, layer half the cake mixture, half the yam mixture, 1 tablespoon coconut and half the whipped topping. Repeat. Sprinkle top with browned coconut and toasted pecans. Refrigerate and serve.
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1/2 cup butter, softened 1/2 cup sugar 1/2 cup corn syrup 1/2 cup flour 1 cup sliced almonds By hand and not beater mix butter, syrup and sugar well. You don't want a lot of air in these. Add flour and mix. You should have a mixture that is pretty stiff. Add almonds. Preheat oven to 325 degrees. On a cookie sheet covered with parchment paper, spray the paper well with a non stick spray. Put 3 mounds the size of 1 full round teaspoon on each cookie sheet. (only do two sheets at a time.) Bake for 12 minutes
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1 Jelly Roll (or a pound cake) 1 pkg Red Jello® - cherry, raspberry or strawberry1/2 to 3/4 cup sherry, optional (substitute water or fruit juice) Custard Powder to give you about 2-3 cups custard when made up with milk, sugar Fruit, Canned fruit cocktail and/or peach slices Heavy Cream (Whipping Cream) Use a clear glass bowl, place cut jelly roll slices on bottom and sides of bowl. Make up Jello, using 1 cup of boiling water to dissolve and 1/2 -3/4 cups of sherry. Make up
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