Layered Pumpkin Dessert

• 13 Christie Pantry Ginger Cookies, finely crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 2 pkg. (250 g each) Philadelphia Brick 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. (4-serving size each) Jell-O Vanilla Instant Pudding
• 2 cups cold milk
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1/2 cup chopped pecans, toasted

1. Heat oven to 350F.
2. Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
3. Bake 10 min.
4. Meanwhile, beat cream cheese and sugar with mixer until blended.
5. Add pumpkin and spices; mix well.
6. Add eggs, 1 at a time, beating on low speed after each just until blended.
7. Pour cream cheese mixture over crust; bake 30 min.
8. or until centre is almost set.
9. Cool 1 hour.
10. Beat pudding mixes and milk in medium bowl with whisk 2 min.
11. Stir in 1 cup Cool Whip.
12. Spread over dessert; cover with remaining Cool Whip.
13. Refrigerate 3 hours or until firm.
14. Sprinkle with nuts just before serving.

ginger cookies, butter, cream cheese, sugar, pumpkin, ground cinnamon, ground nutmeg, eggs, cold milk, topping, pecans

Taken from www.kraftrecipes.com/recipes/layered-pumpkin-dessert-127506.aspx (may not work)