Layered Pumpkin Dessert

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prep time

20 min

total time

5 hr

makes

24 servings, 1 piece (84 g) each

photo by:

kraft

recipe by: kraft

What You Need

13 Christie Pantry Ginger Cookies, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

2 pkg. (250 g each) Philadelphia Brick 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. (4-serving size each) Jell-O Vanilla Instant Pudding

2 cups cold milk

3 cups thawed Cool Whip Whipped Topping, divided

1/2 cup chopped pecans, toasted

Make It

HEAT oven to 350°F.

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan; bake 10 min.

MEANWHILE, 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 baked crust; bake 30 min. or until centre 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 just before serving.