Watergate Layered Dessert

• 2 cups graham cracker crumbs
• 1/2 cup sugar, divided
• 6 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (8 oz.) crushed pineapple in juice, drained
• 2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
• 3-1/4 cups cold milk
• 1 cup JET-PUFFED Miniature Marshmallows
• 1/4 cup chopped PLANTERS Walnuts

1. Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
2. Refrigerate until ready to use.
3. Beat cream cheese, remaining sugar and 2 Tbsp.
4. milk with whisk in medium bowl until blended.
5. Stir in 1-1/4 cups COOL WHIP and crushed pineapple; spread over crust.
6. Whisk pudding mixes and 3-1/4 cups milk in bowl 2 min.
7. ; pour over pineapple cream cheese layer.
8. Let stand 5 min.
9. or until thickened.
10. Cover with remaining COOL WHIP.
11. Refrigerate 4 hours.
12. Sprinkle with marshmallows and nuts just before serving.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, cold milk, pineapple, cold milk, jetpuffed miniature marshmallows, walnuts

Taken from www.kraftrecipes.com/recipes/watergate-layered-dessert-181472.aspx (may not work)