Layered Pumpkin Desert

Photo Credit: Kraft

what you need

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

make it

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.

Recipe Credit: Kraft Recipes.com