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graham cracker squares pumpkin pumpkin pie spice packagejell-o sugar Carnation nonfat water marshmallow
Viewed: 19 - Published at: 6 years agoIngredients
- 12 graham cracker squares (2 1/2")
- 2 cups pumpkin (1-16oz can)
- 1 teaspoon pumpkin pie spice
- 1 (3 1/2 ounce) packagejell-o sugar-free vanilla pudding mix
- 23 cup carnation nonfat dry milk powder
- 12 cup water
- 12 cup miniature marshmallow (2oz)
- 1 cup Cool Whip Free
Method
- Place 9 graham crackers in a 9x9" cake pan.
- In a medium saucepan, combine pumpkin, pumpkin pie spice, dry pudding mix, dry milk powder, water, and marshmallows.
- Cook over medium heat until mixture starts to boil and marshmallows are melted, stirring constantly.
- Remove from heat.
- Place saucepan on a wire rack and allow to cool completely.
- Gently fold Cool Whip Free into cooled pumpkin mixture.
- Carefully spread mixture evenly over graham crackers.
- Crush remaining 3 graham crackers.
- Evenly sprinkle cracker crumbs over top.
- Refrigerate for at least 2 hours.
