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2 (3 oz.) pkg. cream cheese
(room temperature)
2 c. miniature marshmallows
1 large can crushed pineapple,
drained (reserve juice)
2 c. cooked mashed sweet
potatoes, cooled
1/2 c. sugar
1/2 c. nuts

Mix all of the ingredients and spread in 9 x 9 x 2-inch
pan. Top with:
1 large Cool Whip
1/2 c. sugar
juice from pineapple
2 Tbsp. butter
2 Tbsp. flour
Mix butter, sugar, flour and juice. Cook over medium
heat until thick. Cool 15 minutes and add Cool Whip. Spread
on potato mixture and refrigerate.

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