Nilla Sweet Potato Pie
45 Nilla Wafers
1/4 cup plus 1 tbsp. butter, melted, divided
2 tbsp. sugar
1 can (40 oz.) sweet potatoes, drained
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1/4 cup sugar
1/4 cup dark corn syrup
2 eggs
1 tsp. pumpkin pie spice
1 tsp. vanilla
1 cup Jet-Puffed Miniature Marshmallows
Preheat oven to  325. Finely crush 35 of the wafers, place in medium bowl.  Add 1/4 cup of the butter and 2 tbsp. sugar; mix until well blended.  Press firmly onto bottom and up side of 9-inch pie plate.  Coarsely crush remaining 10 wafers; combine with remaining 1 tbsp. butter.  Set aside for later use.

Place sweet poatoes, cream cheese, 1/4 cup sugar, corn syrup, eggs, spice and vanilla in medium bowl.  Beat with electric mixer on medium speed until mixture is well blended.  Pour into crust. 

Bake 1 hour or until knife inserted in center comes out clean, topping with the wafer mixture and marshmallows after 55 minutes.  Cool completely on wire rack.  Refrigerate until ready to serve.  Store leftover pie in the refrigerator.
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