Layered Pumpkin Dessert

Layered Pumpkin Dessert
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Ingredients
  1. 25
  2. NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
  3. 1/4
  4. cup butter, melted
  5. 2
  6. pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  7. 1/2
  8. cup sugar
  9. 1-1/2
  10. cups canned pumpkin
  11. 1/2
  12. tsp. ground cinnamon
  13. 1/4
  14. tsp. ground nutmeg
  15. 2
  16. eggs
  17. 2
  18. pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  19. 2
  20. cups cold milk
  21. 1
  22. tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  23. 1/2
  24. cup chopped PLANTERS Pecans, toasted
Instructions
  1. HEAT oven to 350°F.
  2. MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. 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 crust.
  3. BAKE 30 min. or until center is almost set. Cool 1 hour.
  4. 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.
  5. REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving.
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