LINE 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups baking crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups Cool Whip; spread over crust. Top with 1/4 cup of the remaining baking crumbs.
BEAT pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining Cool Whip; spoon over crumb mixture. Top with remaining baking crumbs and nuts.
FREEZE overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.
serving size = 1 square (83 g)
