Pumpkin Mallow Pie
Makes: 8 servings, one slice each
40 NILLA Wafers, divided
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 1/4 cups cold milk, divided
2 (4-serving size) packages JELL-O Vanilla Flavor Instant
Pudding & Pie Filling
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
4 cups JET-PUFFED Miniature Marshmallows
1 1/2 cups thawed COOL WHIP Whipped Topping
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.
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 minutes or until marshmallows are completely melted, stirring after 1
minute. Stir until mixture is well blended. Refrigerate 15 minutes or until
completely cooled. Gently stir in whipped topping; spread over pumpkin layer in
crust.
REFRIGERATE 4 hours or until firm. Store any leftover pie in refrigerator.
Cooking Know-How:
The best way to thaw frozen COOL WHIP Whipped Topping is in its container in
the refrigerator. An 8 ounce tub will thaw in 4 hours. We DO NOT recommend
thawing COOL WHIP Whipped Topping in the microwave.
Jazz It Up:
Spice it up with a sprinkling of ground cinnamon just before serving. Enjoy.
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