Pumpkin Mallow Pie

1. 1

   Reserve 16 wafers.

2. 2

   Finely crush remaining wafers; place in medium bowl.

3. 3

   Add sugar and butter; mix well.

4. 4

   Press firmly onto bottom of 9-inch pie plate.

5. 5

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

6. 6

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

7. 7

   Add pumpkin and pumpkin pie spice; mix well.

8. 8

   (Mixture will be thick.)

9. 9

   Spread onto bottom of crust.

10. 10

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

11. 11

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

12. 12

    Stir until mixture is blended.

13. 13

    Refrigerate 15 min.

14. 14

    or until completely cooled.

15. 15

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

16. 16

    Refrigerate 4 hours or until firm.

No additional tips available.