tub Cool Whip whipped topping, thawed, divided (8 oz)
2 1/2 c
Jet-Puffed miniature marshmallows, divided
How To Make
Pour 2 cups of milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
Spread 1 1/2 cups of the pudding onto the bottom of the crust; set aside.
Add half of the whipped topping to the remaining pudding; stir gently until well blended.
Spread over pudding layer in crust.
Place 2 cups of the marshmallows in a large microwaveable bowl. Add 2 tablespoons of milk; stir. Microwave on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until well blended. Refrigerate for 15 minutes or until cooled.
Gently stir in whipped topping and spread over the pudding mixture.
Refrigerate for 3 hours or until set. Top with the remaining 1/2 cup marshmallows just before serving. Store leftover pie in the refrigerator.
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