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      Frozen Pecan Creams
      w/ Frangelico Sweet Potato Sauce
       

      *Ingredients*

      Pecan Creams:
      1 can whipped topping (Reddi-wip)
      3 1/2 cups ground pecans
      1/2 cup chopped pecans
      1 jar (10 oz) caramel sauce

      Frangelico Sweet Potato Sauce:
      2 cups whipped topping (Reddi-wip)
      1/2 cup Frangelico liqueur
      1/2 cup sweet potato puree
      1/2 tsp cinnamon
      1/4 cup super fine sugar

      Chocolate Dipped Cookies:
      4 oz semi-sweet chocolate, melted
      12 gingersnap cookies
       

      *Preparation*

      Fold 3 1/2 cups pecans into whipped topping.  Line cookie sheet with wax paper.  Using a tablespoon, make 24 mounds.  Freeze about 6 hours or overnight.  Dip frozen pecan creams into caramel and sprinkle with ground pecans on top.  Refreeze cream clusters.

      Whisk together whipped topping, Fangelico, sweet potato puree, cinnamon and sugar.  Cover and refrigerate until serving time.

      Dip cookies halfway into chocolate.  Place on wax paper, refrigerate 10 min. or until chocolate is set.

      To serve; spoon about 1/3 cup puree mixture on dessert plate.  Place 3 frozen pecan creams on top.  Garnish with chocolate dipped cookies and serve immediately.
       

      Serves:   Makes 8 servings