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Pumpkin Mallow Pie

Pumpkin Mallow Pie recipe
photo by:kraft
Like every other dessert that features the word "mallow," this Pumpkin Mallow Pie is sweet, fluffy and scrumptious.
30 min
5 hr
8 servings, one slice each
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What You Need

 vanilla wafers, divided
Tbsp.  sugar
Tbsp.  butter or margarine, melted
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.
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