Desserts

Pumpkin Mallow Pie

rate it now!

photo by:

kraft

time

prep:

30 min

total:

5 hr

servings

total:

8 servings, one slice each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

NILLA Wafers, divided

Tbsp. sugar

Tbsp. butter or margarine, melted

1-1/4

cups cold milk, divided

pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

cup canned pumpkin

tsp. pumpkin pie spice

cups JET-PUFFED Miniature Marshmallows

1- 1/2

cups thawed COOL WHIP Whipped Topping

Make It

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 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.

REFRIGERATE 4 hours or until firm. Store any leftover pie in refrigerator.

Kraft Kitchens Tips

Cooking Know-How

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. An 8-oz. tub will thaw in 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Special Extra

Spice it up with a sprinkling of ground cinnamon just before serving.

Size-Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One pie makes enough for 8 servings.