Sweet Potato Pie

By brandymarshall

Ingredients

• 50 NILLA Wafers, divided
• 1/3 cup butter or margarine, melted, divided
• 2 Tbsp. sugar
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 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 JET-PUFFED Miniature Marshmallows

Preparation

Step 1

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.