posted by Mai 03-18-103 10:40 AM
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.