BEAT butter, sugar and dry pudding mix in large bowl with mixer until light and fluffy. Blend in eggs. Mix all remaining ingredients except icing. Gradually add to pudding mixture, beating well after each addition. Refrigerate 15 min.
HEAT oven to 350°F. Place dough between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. Cut into gingerbread-man shapes with 3- to 4-inch cookie cutter, rolling dough scraps as necessary. Place, 2 inches apart, on greased baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely. Decorate with icing.
