Layered Pumpkin Dessert

By á-73003

Ingredients

• 25 gingersnaps, finely crushed (about 1-1/3 cups)
• 1/4 cup butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1-1/2 cups canned pumpkin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 eggs
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup chopped PLANTERS Pecans, toasted

Preparation

Step 1

HEAT oven to 350°F.
MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with
mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until
blended; pour over crust.
BAKE 30 min. or until center is almost set. Cool 1 hour.
BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover
with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving.