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Pumpkin-Mallow Dessert




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Remember serving sweet potatoes with marshmallows on Thanksgiving? My family loves them, so I thought, why not try it with pumpkin to create a holiday taste you can enjoy all year long? My kids said thank you with their smiles and happy faces!

Serves 8





List of 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
  






Instructions



1. Place 9 graham crackers in a 9-by-9-inch cake pan. In a medium saucepan, combine pumpkin, pumpkin pie spice, dry pudding mix, dry milk powder, water, and marshmallows. Cook over medium beat 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. Cut into 8 servings.
   






Final Comments


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

Each serving equals:
HE: 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/4 Slider, 18 Optional Calories
*************************************************************
104 Calories, 0gm Fat, 3gm Protein, 23gm Carbohydrate,
133mg Sodium, 85mg Calcium, 2gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch

"Cooking Healthy With the Kids in Mind, pg. 230."