Pumpkin Layer Bars

25 NABISCO Ginger Snaps, 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

 

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 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.
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 source : Kraft

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