Pumpkin Mallow Dessert

This pumpkin dessert is a natural for Thanksgiving, but your family will enjoy it all year long.

Serves: 8

Ingredients:

• 12 (2 1/2-inch) graham cracker squares
• 2 cups (one 16-ounce can) pumpkin
• 1 teaspoon pumpkin pie spice
• 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
• 2/3 cup Carnation Nonfat Dry Milk Powder
• 1/2 cup water
• 1 cup (2 ounces) miniature marshmallows
• 1 cup Cool Whip Free

Directions:

1. Place 9 graham crackers in a 9-by-9-inch cake pan.
2. In a medium saucepan, combine pumpkin, pumpkin pie spice, dry pudding mix, dry milk powder, water, and marshmallows.
3. Cook over medium heat until mixture starts to boil and marsh-mallows are melted, stirring constantly.
4. Remove from heat. Place saucepan on a wire rack and allow to cool completely.
5. Gently fold Cool Whip Free into cooled pumpkin mixture. Carefully spread mixture evenly over graham crackers.
6. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs over top.
7. Refrigerate for at least 2 hours. Cut into 8 servings.

Tips: A self-seal sandwich bag works great for crushing graham crackers.

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

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