Gingersnap-Pumpkin Trifle with Candied Pecans

• 1 Tbsp. butter or margarine
• 2 Tbsp. brown sugar
• 1/2 cup PLANTERS Pecans, lightly toasted
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 3 cups cold milk
• 1 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 16 gingersnaps

1. Melt butter in small saucepan on medium heat.
2. Add sugar; cook until hot and bubbly, stirring frequently.
3. Add nuts; stir until evenly coated.
4. Pour onto foil-covered baking sheet; cool.
5. Beat pudding mixes and milk in medium bowl with whisk 2 min.
6. Add pumpkin and spice; mix well.
7. Stir in 1-1/2 cups COOL WHIP.
8. Let stand 5 min.
9. Arrange half the cookies on bottom and up side of 2-qt.
10. serving bowl.
11. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts.
12. Repeat all layers.
13. Refrigerate 3 hours or until chilled.

butter, brown sugar, pecans, cold milk, pumpkin, pumpkin pie spice, gingersnaps

Taken from www.kraftrecipes.com/recipes/gingersnap-pumpkin-trifle-candied-pecans-158557.aspx (may not work)