Creamy Pumpkin Bars

By amberwherley

Ingredients

• 1-1/2 cups HONEY MAID Graham Cracker Crumbs
• 1/3 cup chopped PLANTERS Walnuts, toasted
• 1/4 cup sugar
• 1/2 cup butter or margarine, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 cups cold milk, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 can (16 oz.) pumpkin
• 2 tsp. pumpkin pie spice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Details

Servings 24
Preparation time 25mins
Cooking time 27mins
Adapted from kraft.com

Preparation

Step 1

MIX crumbs, nuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.

BEAT cream cheese and 1/2 cup milk in large bowl with mixer until well blended. Add remaining milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 min. or until well blended. Gently stir in half the COOL WHIP. Pour over crust.

REFRIGERATE 2 hours or until set. Top each serving with a dollop of remaining COOL WHIP just before serving.