This Recipe was made with

Coconut Macaroon Coconut Macaroon

Gingersnap Gingersnap

Ingredients

  • 2 (15 ounces each) cans sweet potatoes in syrup, drained but keeping
  • 1/4 cup syrup
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup crumbled ARCHWAY Ginger Snaps
  • 1/2 cup crumbled ARCHWAY Coconut Macaroons
  • 2 cups frozen whipped dessert topping, thawed

Directions

  1. Place sweet potatoes, 1/4 cup syrup, honey, cinnamon and nutmg in food processor and blend until smooth.
  2. Fold in both types of cookies and then the topping.
  3. Divide evenly in 6 parfait glasses or similar.
  4. Cover and chill 30 minutes before serving.