INGREDIENTS
50 Vanilla Wafers, divided
1/3 cup butter or margarine, melted, divided
2 Tbsp. sugar
4 oz. (1/2 of 8-oz. pkg.) 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 Miniature Marshmallows
HOW TO MAKE IT:
HEAT oven to 325°F.
CRUSH 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
BEAT all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
BAKE 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.
CRUSH 40 wafers to form fine crumbs; place in medium bowl. Add 1/4 cup butter and 2 Tbsp. sugar; mix well. Press onto bottom and up side of 9-inch pie plate. Coarsely crush remaining wafers; mix with remaining butter. Reserve for later use.
BEAT all remaining ingredients except marshmallows with mixer until well blended; pour into crust.
BAKE 50 to 55 min. or until knife inserted in center comes out clean. Top with crumb mixture and marshmallows; bake 5 min. or until marshmallows are puffed. Cool completely. Refrigerate until ready to serve.
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