Pumpkin-Mallow Dessert

1. 1

   Line 8-inch square pan with foil, with ends of foil extending over sides of pan.

2. 2

   Mix Crust Mix, margarine and sugar until well blended.

3. 3

   Press crumb mixture firmly onto bottom of prepared pan.

4. 4

   Beat milk and Filling Mix in large bowl with electric mixer on low speed 1 min.

5. 5

   Gently stir in 1 cup of the whipped topping and 1-1/2 cups of the marshmallows.

6. 6

   Spread over crust.

7. 7

   Refrigerate at least 1 hour or until firm.

8. 8

   Lift dessert from pan, using foil handles, before cutting into squares to serve.

9. 9

   Garnish each serving with a dollop of the remaining whipped topping and a few of the remaining marshmallows.

10. 10

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.