Pumpkin Mallow Pie

• 40 vanilla wafers, divided
• 2 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/4 cups cold milk, divided
• 1 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 4 cups JET-PUFFED Miniature Marshmallows
• 1- 1/2 cups thawed COOL WHIP Whipped Topping

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

vanilla wafers, sugar, butter, cold milk, pumpkin, pumpkin pie spice, jetpuffed miniature marshmallows, thawed cool

Taken from www.kraftrecipes.com/recipes/pumpkin-mallow-pie-106956.aspx (may not work)