Pumpkin Mallow Pie
Miranda Olds
ingredients
- 40 NILLA Wafers, divided
- 2 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 1 1/4 cups cold milk, divided
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 tsp. pumpkin pie spice
- 4 cups JET-PUFFED Miniature Marshmallows
- 1- 1/2 cups thawed COOL WHIP Whipped Toppin
directions
- 1
RESERVE 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. Add sugar and butter; mix well. Press firmly onto bottom of 9-inch pie plate. Stand reserved wafers around edge of pie plate; set aside.
- 2
POUR 1 cup of the milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add pumpkin and pumpkin pie spice; mix well. (Mixture will be thick.) Spread evenly onto bottom of crust. Microwave marshmallows and remaining 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Gently stir in whipped topping; spread over pumpkin layer in crust.
- 3
REFRIGERATE 4 hours or until firm. Store any leftover pie in refrigerator.
Source: Miranda Olds
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