Layered Pumpkin Dessert

Nutritional Information
Calories 330

Total fat 20 g || Saturated fat 11 g || Cholesterol 75 mg

Sodium 410 mg ||Carbohydrate 35 g || Dietary fiber 1 g

Sugars 25 g || Protein 5 g || Vitamin A 80 %DV

Vitamin C 2 %DV || Calcium 8 %DV ||Iron 6 %DV

What You Need

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

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 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.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

Dessert can be refrigerated up to 2 days before serving. 

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

-FnF_GK