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Pumpkin Mallow Pie

Pumpkin Mallow Pie



  1. Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl.
  2. Add sugar and butter; mix well.
  3. Press firmly onto bottom of 9-inch pie plate.
  4. Stand reserved wafers around edge of pie plate; set aside.
  5. Pour 1 cup of the milk into large bowl.
  6. Add dry pudding mixes. Beat with wire whisk 2 minutes. or until well blended.
  7. Add pumpkin and pumpkin pie spice; mix well. (Mixture will be thick.)
  8. Spread evenly onto bottom of crust.
  9. Microwave marshmallows and remaining 1/4 cup milk in large microwaveable bowl on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until mixture is well blended.
  10. Refrigerate 15 minutes or until completely cooled.
  11. Gently stir in whipped topping; spread over pumpkin layer in crust.
  12. Refrigerate 4 hours or until firm.
  13. Store any leftover pie in refrigerator.

Yield: 8 servings, one slice each

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

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

Nutrition (per serving): Calories 390; Total fat 11g; Saturated fat 7g; Cholesterol 20mg; Sodium 500mg; Carbohydrate 71g; Dietary fiber 1g; Sugars 51g; Protein 3g; Vitamin A 100%DV; Vitamin C 2%DV; Calcium 6%DV; Iron 6%DV

Recipe and photo credit: Kraft Kitchens.


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