1 1/2 c. graham crackers, crushed
1 c. pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1 stick margarine
2 c. scalded milk
10 oz. Cool Whip
48 lg. marshmallows
| | | Mix graham cracker crumbs and margarine, press into bottom of a 9 x 13 inch pan. Dissolve marshmallows in hot milk. Add pumpkin, cinnamon and nutmeg. Let mixture cool and add Cool Whip. Put into refrigerator until it sets up. Cover with a layer of Cool Whip and top with cracker crumbs. Keep refrigerated. |
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