Reserve 16 wafers. Finely crush remaining 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.
Beat pudding mixes and 1 cup milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. (Mixture will be thick.) 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.
Refrigerate 4 hours or until firm.
Savor a serving of this special-occasion dessert that is perfect for a party. One pie makes enough for 8 servings.
The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. An 8-oz. tub will thaw in 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
Spice it up with a sprinkling of ground cinnamon just before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 66g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.