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Creamy Pumpkin Cheese Dessert




Source of Recipe


kraft


List of Ingredients




1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup chopped PLANTERS Walnuts, toasted
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (16 oz.) pumpkin
2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided



Recipe



MIX crumbs, walnuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add remaining 1-1/2 cups milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour over crust.
REFRIGERATE 2 hours or until set. Cut into 24 bars. Top each with a dollop of the remaining whipped topping just before serving. Store leftover bars in refrigerator.




KRAFT KITCHENS TIPS


Size It Up
Serve this indulgent treat on special occasions. It's sure to be a hit with your friends and family.

How To Toast Nuts
Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.