Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium
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 minutes. 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 minutes or until marshmallows are completely melted, stirring
after 1 minute. Stir until mixture is well blended.
Refrigerate 15 minutes 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.
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