Pumpkin Mallow Pie

Ingredients

• 3 Tbsp butter melted
• 1 cup pumpkin canned
• 6.8 oz jell-o vanilla flavor pudding instant
• 4 cups marshmallows jet-puffed miniature
• 1.3 cups milk cold divided
• 1 tsp pumpkin pie spice 
• 2 Tbsp sugar 
• 40  vanilla wafers divided
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• whisk
• microwave

Directions

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