Pumpkin Mallow Pie

Name: Pumpkin Mallow Pie
Ingredients: 40 vanilla wafers, divided; 2 Tbsp. sugar; 3 Tbsp. butter or margarine, melted; 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding; 1-1/4 cups cold milk, divided; 1 cup canned pumpkin; 1 tsp. pumpkin pie spice; 4 cups JET-PUFFED Miniature Marshmallows; 1- 1/2 cups thawed COOL WHIP Whipped Topping

9 ingredients

16 steps

Ingredients

40 vanilla wafers, divided
2 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/4 cups cold milk, divided
1 cup canned pumpkin
1 tsp. pumpkin pie spice
4 cups JET-PUFFED Miniature Marshmallows
1- 1/2 cups thawed COOL WHIP Whipped Topping

Directions

1

Reserve 16 wafers.
2

Finely crush remaining wafers; place in medium bowl.
3

Add sugar and butter; mix well.
4

Press firmly onto bottom of 9-inch pie plate.
5

Stand reserved wafers around edge of pie plate; set aside.
6

Beat pudding mixes and 1 cup milk in large bowl with whisk 2 min.
7

Add pumpkin and pumpkin pie spice; mix well.
8

(Mixture will be thick.)
9

Spread onto bottom of crust.
10

Microwave marshmallows and remaining milk in large microwaveable bowl on HIGH 1-1/2 min.
11

or until marshmallows are completely melted, stirring after 1 min.
12

Stir until mixture is blended.
13

Refrigerate 15 min.
14

or until completely cooled.
15

Gently stir in COOL WHIP; spread over pumpkin layer in crust.
16

Refrigerate 4 hours or until firm.