Pumpkin Mallow Pie

Makes: 8 servings, one slice each

40 NILLA Wafers, divided
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 1/4 cups cold milk, divided
2 (4-serving size) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
4 cups JET-PUFFED Miniature Marshmallows
1 1/2 cups thawed COOL WHIP Whipped Topping

RESERVE 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl. 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 min. 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.

Cooking Know-How:
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.

Jazz It Up:
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 photograph provided courtesy of Kraft Foods