Black Bottom Mallow Pie

• 28 vanilla wafers, finely crushed
• 1/2 cup chopped PLANTERS Pecans
• 1/3 cup butter or margarine, melted
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 2 cups JET-PUFFED Miniature Marshmallows, divided
• 2 cups milk, divided
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Cook & Serve Pudding
• 1 Tbsp. rum
• 1 cup thawed COOL WHIP Whipped Topping

1. Preheat heat oven to 375F.
2. Mix wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate.
3. Bake 5 min.
4. ; cool.
5. Microwave chocolate, 1 cup of the marshmallows and 1/2 cup of the milk in microwaveable bowl on HIGH 2 min.
6. Stir until chocolate and marshmallows are completely melted and mixture is well blended.
7. Pour into crust.
8. Refrigerate until ready to use.
9. Prepare pudding as directed on package, using remaining 1-1/2 cups milk.
10. Stir in rum.
11. Place plastic wrap on surface of pudding; refrigerate 30 min.
12. or until cooled.
13. Gently stir in the whipped topping and remaining 1 cup marshmallows.
14. Pour over chocolate layer in pie plate.
15. Refrigerate at least 4 hours.
16. Store leftover pie in refrigerator.

vanilla wafers, pecans, butter, chocolate, jetpuffed miniature marshmallows, milk, vanilla flavor, rum

Taken from www.kraftrecipes.com/recipes/black-bottom-mallow-pie-51316.aspx (may not work)