Layered Pumpkin Dessert

By nancyjcanzi

Ingredients

• 13 Christie Pantry Ginger Cookies, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 2 pkg. (250 g each) Philadelphia Brick 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. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2 cups cold milk
• 3 cups thawed Cool Whip Whipped Topping, divided 1/2 cup chopped 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.

MEANWHILE, beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over baked crust; bake 30 min. or until centre 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 just before serving.
kraft kitchens tipsMake AheadDessert can be refrigerated up to 2 days before serving. Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.nutritional information serving size = 1 piece (84 g)per serving

Calories 220 Total fat 14 g Saturated fat 8 g Cholesterol 50 mg Sodium 260 mg Carbohydrate 22 g Dietary fibre 1 g Sugars 15 g Protein 4 g Vitamin A 35 %DV Vitamin C 2 %DV Calcium 6 %DV Iron 4 %DV K:60887v0ec:127506