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Desserts - Sweet Potato Trifle

  • 2 to 3 cups crumbled, unfrosted spice cake or gingerbread cake
  • 2 cups sweet potatoes, boiled, peeled, and mashed until smooth
  • 1¾ teaspoon pumpkin pie spice
  • 2½ cups cold milk
  • 4 (3.4-ounce) packages instant butterscotch pudding mix
  • 2 cups whipped topping
  • Maraschino cherries, optional

Set aside ¼ cup cake crumbs for garnish. Divide remaining crumbs into four portions. Sprinkle one portion into the bottom of a trifle bowl.
In a large bowl, combine sweet potatoes, spices, milk, and pudding mixes; mix until smooth. Spoon half into the trifle bowl. Add a second layer of crumbs. Layer 1 cup whipped topping next. Add third layer of crumbs. Top with remaining sweet potato mixture, fourth portion of crumbs, and 1 cup whipped topping.
Sprinkle reserved ¼ cup crumbs on top and around the edges. Garnish with cherries if desired. Cover and chill for two hours before serving.
Submitted By: Sandra Summey
Lincoln Farmers Co-op
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