Prep Time 20min.
Total Time 5hr.
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 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 13×9-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.