Shelly's Recipe

Layered Pumpkin Dessert

Category: Layered Desserts

25 Ginger Snaps, finely crushed (about 1-1/3 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) 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. (3.4 oz. each) Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) Whipped Topping, thawed, divided
1/2 cup chopped Pecans, toasted

HEAT oven to 350.

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