Creamy Pumpkin Bars

By HeatherS

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2/3 cup chopped walnuts, toasted
• 1/2 cup (1 stick) butter or margarine, melted
• 1/4 cup sugar
• 1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
• 2 cups cold milk
• 2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 can (16 ounces) pumpkin
• 2 teaspoons pumpkin pie spice
• 1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
• Ground nutmeg (optional)

Preparation

Step 1

MIX graham cracker crumbs, 1/3 cup walnuts, butter and sugar in 1 3x9-inch pan. Press firmly onto bottom of pan. Refrigerate until ready to fill.

BEAT cream cheese in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup milk. Add remaining milk, pudding mixes, pumpkin and spice. Beat on low speed about 2 minutes or until well blended. Stir in half of the whipped topping. Pour over crust. Dollop or spread remaining whipped topping over pudding mixture.

REFRIGERATE 2 hours or until set. Sprinkle with remaining walnuts or nutmeg. Garnish as desired. Makes 15 servings