Sweet Potato Pie

• 50 vanilla wafers, divided
• 1/3 cup butter or margarine, melted, divided
• 2 Tbsp. sugar
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 lb. cooked sweet potatoes (about 2), peeled, mashed
• 1/3 cup sugar
• 1/4 cup dark corn syrup
• 2 eggs
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1 cup JET-PUFFED Miniature Marshmallows

1. Heat oven to 325F.
2. Crush 40 wafers to form fine crumbs; place in medium bowl.
3. Add 1/4 cup butter and 2 Tbsp.
4. sugar; mix well.
5. Press onto bottom and up side of 9-inch pie plate.
6. Coarsely crush remaining wafers; mix with remaining butter.
7. Reserve for later use.
8. Beat all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
9. Bake 50 to 55 min.
10. or until knife inserted in center comes out clean.
11. Top with crumb mixture and marshmallows; bake 5 min.
12. or until marshmallows are puffed.
13. Cool completely.
14. Refrigerate until ready to serve.

vanilla wafers, butter, sugar, philadelphia cream cheese, cooked sweet potatoes, sugar, corn syrup, eggs, pumpkin pie spice, vanilla, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/sweet-potato-pie-75920.aspx (may not work)