Ingredients:

6 ounces cream cheese, softened

2 cups miniature marshmallows

1 (20-ounce) can crushed pineapple, drain & reserve juice

2 cups cooked mashed sweet potatoes

1/2 cup sugar

1/2 cup finely chopped nuts

Topping

2 tablespoons butter

2 tablespoons flour

The reserved juice

1/2 cup sugar

2 cups whipped topping

Directions:

Mix all ingredients, except topping, and spread into a greased 9 x 9 x 2-inch serving dish.

In a small saucepan melt butter, stir in flour and cook for 1 minute, Cool and fold in the whipped topping. Spread over potato mixture. Cover and refrigerate until ready to serve.

Makes 8 to 10 servings.

Ingredients:

1 can sweetened condensed milk

1/4 cup lemon juice

1 large can crushed pineapple, drained

16 ounces whole cranberry sauce

2 cups miniature marshmallows

1/2 cup chopped pecans

1 container of nondairy whipped topping

Directions:

In a bowl, combine condensed milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring, if desired. Fold in whipped topping. Spoon into a 13 x 9 x 2-inch baking dish. Freeze until firm, four hours or overnight. Cut into squares to serve.

Makes 12 to 16 servings.