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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance. Ingredients:
1 (16-ounce) angel food cake, cut into (1-inch) cubes |
3/4 cup sugar, divided |
1/2 cup reduced-fat sour cream |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
1 (5-ounce) can evaporated fat-free milk |
1/2 teaspoon vanilla extract |
dash of salt |
2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed |
3 tablespoons flaked sweetened coconut, toasted and divided |
1 (8-ounce) container frozen fat-free whipped topping, thawed |
1 tablespoon chopped pecans, toasted |
Directions:
1. Preheat oven to 350°.
2. Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.
3. Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.
4. Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.
5. Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans. Cover and chill at least 1 hour.
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